Spicy Chicken with Vegetables
Start by placing the plastic bag in a bowl and add the chicken.Season with the salt, the black pepper, the garlic cloves chopped into small cubes, the grated onion, parsley to taste, the sprigs of fresh rosemary, the sprigs of fresh thyme, the chili flakes, the olive oil, the orange juice and the water.Next, pull the bag, spread the seasonings, close the bag and let it all marinate for 1 hour.In a large bowl, add the potatoes cut into smaller pieces, the carrots cut into slices and the onions cut into smaller pieces.Season with the salt, the sweet paprika, the chili flakes, the black pepper, the olive oil and mix very well to combine all the ingredients.Next, transfer all the vegetables to a medium baking tray lined with aluminum foil and set aside.After the chicken has finished marinating, open the bag and pour the chicken and the marinade into the bowl.Remove the chicken from the bowl and reserve the marinade.Transfer the chicken to the baking tray with the vegetables we prepared and stuff the chicken with 1 onion chopped into smaller pieces.Next, bring the chicken thighs together and tie them with a string.Pour the marinade broth all over the chicken and cover with foil.Take to a preheated oven at 180° C (350° F) and roast for 1 hour.In a small bowl, add the butter, the sweet paprika and mix very well until combined.Once the chicken has roasted, remove the foil and the excess seasoning sprigs.Next, using a brush, spread the butter we prepared all over the chicken.Take the tray back to the oven and bake until golden.Serve.
Ingredientes
- 1 Large Plastic Bag
- 1 Whole Chicken
- 2 Tablespoons of Salt
- 1 Teaspoon of Black Pepper
- 10 Garlic Cloves
- 1 Onion
- Parsley to Taste
- 3 Sprigs of Fresh Rosemary
- 3 Sprigs of Fresh Thyme
- 1 Teaspoon of Chili Flakes
- 20ml of Olive Oil
- 250ml of Orange Juice
- 150ml of Water
Vegetables
- 2 Potatoes
- 2 Carrots
- 2 Onions
- 1 Teaspoon of Salt
- 1 Tablespoon of Sweet Paprika
- 1 Teaspoon of Chili Flakes
- ½ Teaspoon of Black Pepper
- 1 Tablespoon of Olive Oil
- +1 Onion
Butter
- 3 Tablespoons of Unsalted Butter
- 1 Tablespoon of Sweet Paprika
Modo de Fazer
Start by placing the plastic bag in a bowl and add the chicken.
Season with the salt, the black pepper, the garlic cloves chopped into small cubes, the grated onion, parsley to taste, the sprigs of fresh rosemary, the sprigs of fresh thyme, the chili flakes, the olive oil, the orange juice and the water.
Next, pull the bag, spread the seasonings, close the bag and let it all marinate for 1 hour.
In a large bowl, add the potatoes cut into smaller pieces, the carrots cut into slices and the onions cut into smaller pieces.
Season with the salt, the sweet paprika, the chili flakes, the black pepper, the olive oil and mix very well to combine all the ingredients.
Next, transfer all the vegetables to a medium baking tray lined with aluminum foil and set aside.
After the chicken has finished marinating, open the bag and pour the chicken and the marinade into the bowl.
Remove the chicken from the bowl and reserve the marinade.
Transfer the chicken to the baking tray with the vegetables we prepared and stuff the chicken with 1 onion chopped into smaller pieces.
Next, bring the chicken thighs together and tie them with a string.
Pour the marinade broth all over the chicken and cover with foil.
Take to a preheated oven at 180° C (350° F) and roast for 1 hour.
In a small bowl, add the butter, the sweet paprika and mix very well until combined.
Once the chicken has roasted, remove the foil and the excess seasoning sprigs.
Next, using a brush, spread the butter we prepared all over the chicken.
Take the tray back to the oven and bake until golden.
Serve.
