Oven-roast chicken, sort of Basque

Going south: so easy, so good.

serves 4-5 people
  • 1 real chicken (not a frozen guy) of at least 1.5 kg, chopped by your butcher into 10 or so pieces
  • 2 thick slices of cured ham (de Bayonne, by preference)
  • 2 shallots
  • 3 mid-sized potatoes
  • 2 hands full of cherry tomatoes
  • 1 hand full of garlic cloves, unpeeled
  • 4 tablespoons black olives
  • 1 big branch of rosemary
  • 1/2 organic lemon
  • 250 ml of chicken stock
  • salt, pepper
for the marinade:
  • 1 teaspoon oregano
  • 1 teaspoon paprika powder
  • 5 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • salt, pepper

Pre-heat oven to maximum temperature. Make the marinade by combining the ingredients and whipping with a fork. Brush chicken pieces with this mixture and put aside for at least 20 minutes.

In the meantime, cut shallots coarsely, lemon delicately. Chop potatoes in not too big cubes, slice ham in strips, pick the rosemary to pieces.

Place chicken parts on a baking tray. Spread all other ingredients, except the chicken stock, over the tray in the spaces between the chicken pieces. Put in the very hot oven for 12 to 14 minutes. Add chicken stock and reduce temperature to 140°C (280°F). Let cook for another 40 to 50 minutes. Serve with baguette and red wine.

One comment

  1. Pingback: Go Basque on a Friday night… « French Food Fool

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