April 05, 2019

Ginger beer chicken with baby potatoes

Weekend is here. Do you have any plans? Friends over for dinner? I'll have some people around and I can give you all a great idea how to feed the small crowd best. Something easy, quick to make and something what more of the people are familiar with. I will add an extra twist just to impress and do it bit different then unusual way. Ginger beer chicken with baby potatoes. Sounds good? I wish you all a very happy Friday and cool weekend. 

Main dish

  • 1 whole chicken
  • 100 g butter 
  • 1 can of ginger beer
  • spring of rosemary 
  • 5 springs of fresh time
  • 1 lime
  • salt and pepper 

  1. Turn on the oven - 180°C - Up and down heat. 
  2. Put the chicken on the board. By using table spoon - separate the skin from the muscle trying not to break it. You will form to pockets to put butter in -this will help  to keep the chicken moist and flavorful.
  3. Slice butter into 6 even, flat pieces and put 3 pieces of fat and 1 thyme spring to each pocket.
  4. Season chicken with salt and paper. Pour over 1 Tbsp of olive oil and rub everything into the chicken.
  5. Open a can with ginger beer and place the chicken on it vertically. Move it to the heat-proof dish. 
  6. Roll a lime and cut into half. Put it in the dish with 2 springs of rosemary. This is how you’ll receive nice fragrance. 
  7. Using a spoon pour salt into the can until the beer will start coming out of the can.
  8. Please the chicken into the oven and roast 45 min per kilo + 20 min extra for getting extra golden and crunchy skin.
  9. Take out from the oven. Remove the can. Wrap the whole dish with tin foil and cover with tea towel. Let it rest for 10 min to keep all juice inside.
  10. For extra kick you can squeeze both halves of lime all over.

Side potato

  • 500 g of baby potatoes
  • 1 head of garlic
  • 3 spring of rosemary
  • 2 tbsp of olive oil
  • salt  

  1. Clean potato, cut into halves and place in to the heatproof dish. 
  2. Brake the head of garlic and through all cloves into potatoes. Do not peal.
  3. Add rosemary.
  4. Pour olive oil all over and sprinkle with salt.
  5. Mix it well and place into the oven - 180°C for 40 minutes.
  6. Serve with a chicken.
And it's raining here as hell soo I can see myself staying home today anyway. No option to move me from my armchair. I hope you'll all love the recipe.

Myniowska xxx

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