In this recipe, we use roasted thighs and drumsticks, so those should be your first concerns regarding the ingredient list. The preparation time is approximately 2 hours and 20 minutes – but most of the time it will be in the oven, so the preparation itself is quick – and everything yields approximately 4 servings! Finally, this recipe requires you to have a blender and an oven and after preparation, just enjoy. Without further ado, check out how to do it now Roast Chicken with onion sauce.
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Soft inside, crunchy outside
The secret to this delightful recipe is that the chicken flavor needs to be really strong. Many people make the mistake of seasoning the chicken at the same time they put it in the oven or frying pan. It's not necessarily wrong, but the chicken needs time to absorb the seasonings, or it will taste weak.
With that in mind, go to the market the day before preparation to buy all the ingredients listed below, and remember to take the drumstick and drumstick out of the freezer at night and place them in the fridge to thaw safely microbiological.
What are the necessary ingredients?
- 4 thighs with drumsticks;
- English potato (approximately 5);
- 3 medium onions (or 2 large);
- Half a glass of water;
- 1 shallow spoon of salt;
- 1 spoonful of paprika;
- 4 cloves of garlic;
- 1 spoon of vinegar;
- Black pepper, oregano and basil to taste;
- Green smell to taste;
- 2 sazon blocks (optional).
Note: Make sure you have aluminum foil to cover the refractory that will contain the chickens.
How to prepare chicken with onion cream?
- Insert the 3 chopped onions, garlic cloves and water into the blender. After that, add the seasonings: Colorau, vinegar, season and seasonings to taste;
- Hit the blender until you form a homogeneous paste. If necessary, repeat the process slowly, stopping and restarting the engine, until you feel that the onion, garlic and sazon have completely dissolved;
- Cover all the chickens with the sauce blended in a blender, in a bowl. If desired, use the brush to evenly distribute the liquid over the chickens;
- Add the green smell to the vessel;
- Place the bowl in the fridge, where it will stay overnight. It is important that the chicken spends hours in contact with the sauce, as this will ensure the flavor and make it soft on the inside and crispy on the edges;
- The next day, peel and cut potatoes into thick slices, as they will be used to cover the bottom of the refractory.
- Before placing them on the baking sheet, cook them in the pressure cooker for 5 minutes, without adding salt;
- Remove them from the pan and cover the entire bottom of the baking dish with the potatoes, depositing the chickens and excess sauce just above;
- Take it to the oven for 1:30h to 2 hours, at 180ºC.
- Serve with your favorite accompaniment: Rice, pasta, mashed potatoes… Be creative and bon appetit!
