Filter
Reset
Sort ByRelevance
Greaterexp3
Portuguese chicken from zara
Chicken from the oven with potatoes and shallots
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the elastic from the chicken and lay down with the breast in the baking dish.
-
Cut the potatoes and the shallots into pieces. Place them around the chicken in the oven dish. Put the laurel leaves between the vegetables.
-
Press the garlic cloves.
-
For the marinade, mix the butter, oil, wine, garlic, paprika, sea salt, bouillon tablet and pepper in a bowl.
-
Puree with the hand blender to a smooth mixture and brush the chicken and vegetables with it.
-
Cover the chicken with cling film and leave for 1 hour outside the refrigerator.
-
In the meantime, preheat the oven to 175 ° C.
-
Remove the foil and place the dish in the middle of the oven for approx. 11/2 hours. Turn the chicken after 45 minutes. Spoon the vegetables and add the carrots.
-
Check after 1 hour regularly for doneness. Remove the chicken from the oven, cover with aluminum foil and leave to rest for 15 minutes.
-
30 minMain dishcool fresh flaked meal, medium-sized onion, baking potatoes, traditional olive oil, Vadouvan, beef meatballs, Cherry tomatoes, chilled baby kale,meatballs, potato and cabbage -
25 minMain dishtenderloin, traditional olive oil, unsalted butter, garlic, mushroom melange, fresh parsley, dried oregano, Pecorino Romano,pork tenderloin with mushrooms -
50 minMain dishlentils, leeks, butter, onions, garlic, bacon, Piccalilly,lentils with pork bacon and leek -
25 minMain dishsunflower oil, onion, garlic, chicken bolt, peeled tomato, zucchini, root, potato, lime, green olive, cardamom pod, clove, coriander powder (ketoembar), cumin powder (djinten), ginger powder (djahé), turmeric, cinnamon powder, paprika, yogurt, olive oil, fresh fresh mint,Moroccan stew with chicken, ras el hanout and olives
Nutrition
1.000Calories
Sodium15% DV350mg
Fat114% DV74g
Protein74% DV37g
Carbs14% DV41g
Fiber28% DV7g
Loved it