Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the olive oil, white wine vinegar, dried oregano, smoked paprika, garlic powder, salt, and black pepper.
3. Pat the chicken dry with paper towels and place it in a roasting pan.
4. Rub the spice mixture all over the chicken, making sure to get it under the skin and inside the cavity.
5. Stuff the cavity with the lemon slices.
6. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
7. Let the chicken rest for 10 minutes before carving and serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 21g
Carbohydrates: 2g
Protein: 36g
Substitutions for ingredients:
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Dried oregano can be substituted with dried thyme or rosemary.
Variations:
- Add sliced onions, bell peppers, and potatoes to the roasting pan for a one-pan meal.
- Use chicken thighs or drumsticks instead of a whole chicken.
- Add a tablespoon of honey to the spice mixture for a touch of sweetness.
Tips and tricks:
- Patting the chicken dry with paper towels before seasoning it will help the skin crisp up.
- Letting the chicken rest before carving it will allow the juices to redistribute and result in a juicier bird.
- Use a meat thermometer to ensure that the chicken is cooked through but not overcooked.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat the chicken, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the roasted chicken on a platter with the lemon slices and some fresh herbs for garnish.
Garnishes:
Fresh herbs such as parsley, thyme, or rosemary can be used as garnish.
Pairings:
- Roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes.
- A simple green salad with a lemon vinaigrette.
- Crusty bread to soak up the juices.
Suggested side dishes:
- Garlic mashed potatoes.
- Grilled corn on the cob.
- Roasted asparagus.
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil to prevent it from burning.
- If the chicken is not browning enough, increase the oven temperature to 425°F for the last 10-15 minutes of cooking.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
Food history:
Mar del Plata is a coastal city in Argentina known for its seafood and grilled meats. This roasted chicken recipe is a popular dish in the region and is often served with chimichurri sauce.
Flavor profiles:
The chicken is seasoned with a blend of spices that includes smoked paprika, oregano, and garlic, giving it a smoky, savory flavor with a hint of spice. The lemon slices add a bright, citrusy note.
Serving suggestions:
Serve the roasted chicken with a side of chimichurri sauce for dipping or drizzling over the top.
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Region: Argentina