Chicken can be roasted in a thousand ways and it may be more convenient to do it in pieces, but on holidays it is still a tradition in many houses to bake a complete bird. As typical as Sunday rice, another good option is to go to a professional, as is the case of the famous Asador Navarro on whose baked chicken it is based this recipe you share Karlos Arguinano.
In his book ‘In my way: the fundamental recipes of Spanish regional cuisine’ (Planeta, 2015). The television chef tells us how the long queues that form on Sundays at the gates of the aforementioned Asador, a family neighborhood business in operation since 1981. Spend a quiet Sunday morning strolling through the trail, having a traditional aperitif and returning home to eat leisurely with a magnificent roast chicken under your arm sounds, without a doubt, like a perfect family plan. Separate crowds.
My way: The fundamental recipes of Spanish regional cuisine (Non-Fiction)
Arguiñano encourages us to bring the flavors of this grill home with a very simple recipe for baked chicken, in the classic style, with its potato, onion and apple bed, and Mediterranean touches with lemon, garlic and herbs. As you point out, the only secret is to achieve a very juicy meat with a golden exterior and a little toast.
Preheat the oven to 180ºC with heat up and down. finish cleaning the chicken, letting it cool down a little earlier out of the fridge, removing possible remains of feathers, entrails or excess fat.
Emulsify the lemon juice in a bowl or pot with a lid -you don’t need to strain it, just avoid the bones- with two tablespoons of oil, a teaspoon of salt and a teaspoon of black pepper. Coat the chicken well with this mixture, reserving what is left over.
Wash and peel the potatoes and apples. Remove the ugly part that the onions and the outermost and driest layers of the garlic may have. Cut the spring onions julienne strips and the potatoes and apples -without the core- in 1 cm slices or half moons thick.
Brush a large oven tray with oil, add the spring onion, the potatoes and the apples and almost all the garlic; Season lightly and stir well. Make a hole in the center and place the chicken. Introduce inside a couple of split garlic cloves and a few sprigs of rosemary and/or thyme.
Water the fountain with a good splash of white wine, broth or water, plus the marinade. Roast for a few 45-55 minutes, stirring the garnish halfway through cooking if necessary, so that it does not burn. Brown at the end for one or two minutes activating the grill and raising the level tray. Serve with more rosemary and/or fresh thyme.
With what to accompany Karlos Arguiñano’s baked chicken
The fantastic thing about roasted meat and poultry recipes like this chicken from Arguiñano is that they already have the garnish incorporated, so we only have to prepare one simple and light salad, green leaves or simple good tomato, and think of a dessert to match that is not too heavy. A light cheesecake or fluffy dairy-free chocolate mousse can be good choices. Although we recommend not forgetting the bread when we bring the chicken to the table.
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