🛒 Ingredients
- 1 kg whole chicken
- 2 tablespoons olive oil
- 2 oranges
- 4 sprigs fresh thyme
- to taste salt and black pepper
👨🍳 Step-by-step instructions
-
Step 1: Preheat the oven to 400°F (200°C). Clean and dry the chicken, seasoning it with salt and pepper. In a bowl, mix the olive oil with the juice of one orange and a bit of chopped thyme. Brush this mixture over the chicken, making sure to cover it completely.
-
Step 2: Place the chicken on a baking sheet and roast for 40 minutes. Meanwhile, slice the other orange into rounds and place them around the chicken during the last 20 minutes of cooking. The chicken will be done when it's golden and the meat falls apart easily.
💡 Chef's tip
Sear the chicken at 425°F (220°C) for the first 10 minutes to create a crispy crust, then reduce the temperature to 350°F (180°C) to finish cooking. This will ensure that the chicken remains juicy on the inside and crispy on the outside, thanks to the Maillard reaction that occurs on the surface.
📝 Our take
El aroma de tomillo y el frescor de la naranja te transportan a un atardecer en la costa de Cádiz. Cada bocado ofrece un equilibrio entre lo sabroso y lo ácido, con la carne jugosa que se deshace al paladar. Esta receta no solo alimenta, sino que celebra la riqueza de la cocina andaluza. Cuando termines, sentirás el calor del sol andaluz en tu boca.
🍷 Wine & food pairing
Opta por un fino de la DO Jerez de la Frontera: su dulzor y salinidad complementan la acidez cítrica y la grasa del pollo, creando una armonía que resalta el tomillo sin sobrepasar el sabor.
⭐ Have you tried this recipe?
Select a rating
