Pollo asado

Ingredientes

• 1 medium Chicken
• 2 tbsp Sea Salt (for dry rub)
• 2 tbsp Butter (room temperature)
• 200 g Small Potatoes (cut in half)
• 200 g Carrots (cut 1 inch length)
• 200 g Champignon Mushrooms (cut in half)
• 1 Garlic Bulb (halves horizontally)
• 1/2 Lemon
• 1 sprig Rosemary
• 3 sprig Thyme
• Black pepper

Preparación

1. 1

   On a plate pat dry chicken with a paper towel. Coat the chicken with 1½ tbsp sea salt. Store in the fridge for 24 hours (recommended) or overnight.

2. 2

   On the next day, take out the chicken from the fridge 30 minutes before cooking.

3. 3

   Preheat oven to 175°C/300°F. Put the shelf in the middle.

4. 4

   After 30 minutes, rub the whole chicken with 1½ tbsp room temperature butter. Sprinkle again with 1 tbsp sea salt. Stuff lemon, half of the garlic bulb, and 1 sprig of thyme inside the chicken.

5. 5

   Spread potatoes, carrots, and mushrooms on a roasting pan evenly. Add 1 rosemary sprigs, 1 thyme sprig, and half of the garlic bulb. Sprinkle with ½ tsp sea salt and a pinch of black pepper. Divide the ½ tbsp butter into 4 blobs and place it evenly on the roasting pan. Add the chicken on top of the vegetables.

6. 6

   Transfer the roasting pan to the oven and bake for 1 hour 15 minutes. And then turn the oven up to 220°C/350° for 15 minutes. You know the roast chicken is done by checking the temperature in the inside of the thigh is around 75°C/165°F or until juices run clear. Let the chicken rest at room temperature for at least 15 minutes.

7. 7

   Carve the chicken breast, thigh, and wings before serving.

8. 8

   Use the carrots, potatoes, and mushrooms as a tasty side dish.