Aarti Sequire offers Sunday on his culinary channel Indian style dinner. “My secret to baked chicken: butcher her in the form of a “butterfly”, and she will certainly be baked. And of course I need very high temperature to make a crust crispy. “Share with friends: 
Time: 1 hour. 50 minutes Difficulty: medium Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 whole chicken (1.8-2.3 kg.), Remove the entrails, excess fat, rinse and dry
- 900 gr. sliced 0.5 cm thick potatoes. (approximately 8 pcs.)
- 1/4 Art. (4 tbsp.) Softened butter
- 1 tsp ground cardamom
- 1 tbsp. l grated orange zest
- 1 tbsp. l peeled and grated fresh ginger
- 2 minced cloves of garlic (approximately 2 tsp.)
- Salt and ground black pepper
- 1 tbsp. l sunflower oil
Recipes with similar ingredients: chicken, potatoes, cardamom, Orange zest, ginger root, garlic
Recipe preparation:
- In a small bowl, mix the butter, cardamom, zest orange, ginger, garlic, a teaspoon of salt and 1/4 tsp. pepper. Butterfly chicken: Lay it on top chopping board breast down, neck toward you. Using sharp scissors (and your biceps), cut the bones with each side of the ridge. It should remain in the form of a narrow strip, which you can throw it away or leave it for the broth.
- Turn the carcass upside down and toward you. Base of the palm put your weight on your sternum, you should hear a crunch. The chicken should lie flat. Turn the legs to the center of the body to they looked a little twisted. Well that’s all. You just cut the chicken with a butterfly! Put your fingers between the pulp and the skin in the area of the breast, thighs and legs. Take a teaspoon, to put some fragrant butter in each “pocket”, and evenly distribute it in each part of the chicken, then dry the peel.
- Mix potato slices with sunflower oil, salt, pepper and leave in a bowl at room temperature with chicken for 30 minutes. Wipe the oven quickly and then heat it to 260 ° C. (At high temperature, any remaining oil droplets will start to burn! If the oven continues to chill, reduce heat to 230 ° C 10 minutes after the start of heating.)
- Drain the water that has flowed from the potato and lay it out uniform layer on a large cast-iron speed. Lay on top chicken and tuck the wings under your shoulders. Put this whole set in the oven. Bake for 20 minutes. Turn the pan and cook another 20 min. until the skin becomes crispy, meat juice – transparent, and the cooking thermometer will not show 71 ° C in the thickest part of the thigh. Remove the chicken from the oven and let it rest for 10 minutes. on cutting board, loosely covered with foil. Spatula for fish or gently turn over the potatoes with a slotted spoon. If you want him turned out to be crispy, put it under the grill in the oven for 3-5 min Put the potatoes on the dish, leaving the fat in the form. Chop pieces of chicken, put it on potatoes and serve cheekily and boldly!
