Roasted chicken with fresh aromatic herbs and paprika
from chef Vangelis Driskas
For 1 chicken
- 1 whole fresh organic chicken BIOGRECO
- 1 tablespoon mustard
- Grated zest of 1 lemon
- 3-4 cloves grated garlic
- 3 tablespoons mixed finely chopped aromatic herbs (rosemary, oregano, thyme)
- 1 teaspoon sweet paprika
- Olive oil
- Salt, pepper
- Tinfoil
Directions:
Mix 4 spoonfuls olive oil with the mustard, the grated zest of lemon, the garlic, the aromatic herbs, the salt and the pepper. Spread the mixture with your hand between the skin and the meat (beginning from the centre or from the neck). Put the chicken in the roasting tray. Pour some olive oil and 1 cup of water, cover it with tinfoil and cook it in preheated oven at 170o C for 1 ½ hour. Uncover, mix 2 spoonfuls olive oil with paprika and spread it with that mixture. Raise the temperature to 200o C and leave it for 15 more minutes.
Tip
In order the chicken meat to become more tender you may marinate it in a mixture of water, salt and sugar. Put in a bowl 4 litres of water, half a cup of salt and 1 cup of sugar and mix. Leave the chicken in this liquid mixture for 12 hours in the fridge. Dry it and then cook according to the recipe and you will enjoy a delicious, juicy roasted chicken.
