Seneyet jaj o batata

80 mins
Serves 1
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Directions

  1. 1Spatchcock the chicken by removing its spine using kitchen scissors to help it lay flat and cook evenly.
  2. 2Spatchcock the chicken by removing its spine using kitchen scissors to help it lay flat and cook evenly.
  3. 3Spatchcock the chicken by removing its spine using kitchen scissors to help it lay flat and cook evenly.
  4. 4Give one firm press between the two breasts of the chicken to break the wishbone, further helping it lay flat.
  5. 5Give one firm press between the two breasts of the chicken to break the wishbone, further helping it lay flat.
  6. 6Give one firm press between the two breasts of the chicken to break the wishbone, further helping it lay flat.
  7. 7Pat the chicken dry with paper towels to ensure crispy skin.
  8. 8Pat the chicken dry with paper towels to ensure crispy skin.
  9. 9Pat the chicken dry with paper towels to ensure crispy skin.
  10. 10Remove any small tabs of fat from the backside of the chicken; these can be added back later to melt into the potatoes for flavor.
  11. 11Remove any small tabs of fat from the backside of the chicken; these can be added back later to melt into the potatoes for flavor.
  12. 12Remove any small tabs of fat from the backside of the chicken; these can be added back later to melt into the potatoes for flavor.
  13. 13Slice potatoes into wedges and a large onion into thick rounds.
  14. 14Slice potatoes into wedges and a large onion into thick rounds.
  15. 15Slice potatoes into wedges and a large onion into thick rounds.
  16. 16Place the chicken, potato wedges, and onion slices in a baking tray.
  17. 17Place the chicken, potato wedges, and onion slices in a baking tray.
  18. 18Place the chicken, potato wedges, and onion slices in a baking tray.
  19. 19Drizzle generously with olive oil and season with salt, black pepper, garlic powder, onion powder, paprika, and coriander.
  20. 20Drizzle generously with olive oil and season with salt, black pepper, garlic powder, onion powder, paprika, and coriander.
  21. 21Drizzle generously with olive oil and season with salt, black pepper, garlic powder, onion powder, paprika, and coriander.
  22. 22Rub the seasonings really well into both the front and back of the chicken and mix with the potatoes and onions.
  23. 23Rub the seasonings really well into both the front and back of the chicken and mix with the potatoes and onions.
  24. 24Rub the seasonings really well into both the front and back of the chicken and mix with the potatoes and onions.
  25. 25Tuck the chicken wings behind the chicken to prevent them from burning.
  26. 26Tuck the chicken wings behind the chicken to prevent them from burning.
  27. 27Tuck the chicken wings behind the chicken to prevent them from burning.
  28. 28Spread the potatoes and onions evenly around the chicken.
  29. 29Spread the potatoes and onions evenly around the chicken.
  30. 30Spread the potatoes and onions evenly around the chicken.
  31. 31Add the reserved fat tabs to the tray to melt and flavor the potatoes.
  32. 32Add the reserved fat tabs to the tray to melt and flavor the potatoes.
  33. 33Add the reserved fat tabs to the tray to melt and flavor the potatoes.
  34. 34Add some water to the bottom of the tray to prevent sticking.
  35. 35Add some water to the bottom of the tray to prevent sticking.
  36. 36Add some water to the bottom of the tray to prevent sticking.
  37. 37Bake uncovered at 400°F (200°C) for about 30 minutes.
  38. 38Bake uncovered at 400°F (200°C) for about 30 minutes.
  39. 39Bake uncovered at 400°F (200°C) for about 30 minutes.
  40. 40While the chicken is baking, prepare the sauce by crushing garlic with salt in a mortar and pestle.
  41. 41While the chicken is baking, prepare the sauce by crushing garlic with salt in a mortar and pestle.
  42. 42While the chicken is baking, prepare the sauce by crushing garlic with salt in a mortar and pestle.
  43. 43Add lemon juice, olive oil, and water to the crushed garlic, along with more salt, and mix well.
  44. 44Add lemon juice, olive oil, and water to the crushed garlic, along with more salt, and mix well.
  45. 45Add lemon juice, olive oil, and water to the crushed garlic, along with more salt, and mix well.
  46. 46After the initial bake, pour the prepared sauce around the chicken and over the potatoes, avoiding large chunks of garlic directly on the chicken.
  47. 47After the initial bake, pour the prepared sauce around the chicken and over the potatoes, avoiding large chunks of garlic directly on the chicken.
  48. 48After the initial bake, pour the prepared sauce around the chicken and over the potatoes, avoiding large chunks of garlic directly on the chicken.
  49. 49Baste the chicken lightly with the sauce.
  50. 50Baste the chicken lightly with the sauce.
  51. 51Baste the chicken lightly with the sauce.
  52. 52Return the tray to the oven for another 20 to 30 minutes, or until the chicken skin is browned and crispy.
  53. 53Return the tray to the oven for another 20 to 30 minutes, or until the chicken skin is browned and crispy.
  54. 54Return the tray to the oven for another 20 to 30 minutes, or until the chicken skin is browned and crispy.

Ingredients

  • 4 lb whole chicken
  • 4 lb whole chicken
  • 4 lb whole chicken
  • 3 potatoes
  • 3 potatoes
  • 3 potatoes
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1.5 tsp garlic powder
  • 1.5 tsp garlic powder
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 1.5 tsp paprika
  • 1.5 tsp paprika
  • 1.5 tsp paprika
  • 1.5 tsp coriander
  • 1.5 tsp coriander
  • 1.5 tsp coriander
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 large lemon
  • 1 large lemon
  • 1 large lemon
  • 1 tbs olive oil
  • 1 tbs olive oil
  • 1 tbs olive oil
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt

Equipment

kitchen scissorsbaking traypaper towelmortar and pestlelemon squeezermeasuring cupspoonoven

Tips

  • Spatchcocking the chicken helps it lay flat, cook evenly, and achieve crispy skin all around.
  • Tucking the wings behind the chicken prevents them from burning in the oven.
  • Pour the lemon-garlic sauce around the chicken and over the potatoes, avoiding direct placement on the chicken to prevent garlic from burning.