Crispy Rosemary Chicken and Fries
I ground the pepper, salt, oregano, rosemary, and garlic into a paste in a mortar, although I used dried herbs, I used double the amount as the fresh ones listed here, plus I added lemon zest (1 lemon), 2 tbsp of fresh cilantro, 1 tbsp of cayenne pepper, 2 tbsp of paprika, and 2 tsp of cumin, with a bit of olive oil to extract the essence of the garlic out. Then I added the juice of the lemon and turned it into a paste.
I inserted the paste between the skin and the chicken and cooked at 150c for 1 hour, then cranked up the broiler to 250c and moved the chicken under that for about 5 minutes to brown (while I took the potatoes out before cranking up the heat).
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Sep. 17, 2013