Roasted chicken
Due to the way it is cut, this roast chicken is called a butterfly chicken.
Preparation steps
- Clean, wash, dry and cut the chicken in half following the line of the sternum. Spread to get the required shape (butterfly shape). Place on a board, skin facing up and press well with your hands to straighten (break bones). Add salt on the outside and inside, and on the outside, just on the skin, more pepper and sprinkle with ground red pepper - not too much. Place in an oiled pan-skin up. Drizzle with a little oil. Cut one peeled onion in half and place it next to the chicken. Bake in a preheated oven at 200 ° C and when the top is slightly browned, turn over. Roll over and onion. Bake for a while longer, then add salted and quartered potatoes. Don’t salt the potatoes much as they will also pick up salt from the meat oil. Mix it well in the baking oil, put the chicken over the potatoes, turn the skin upside and bake until the potatoes are done. Sprinkle with baking soda occasionally. I don't cover the chicken while it's roasting, I like its skin to be crispy.
