Time: 1 hour 50 min.
Complexity: average
Servings: 4 - 6

On her cooking channel, Aarti Sequeira offers an Indian-style Sunday dinner. "My secret for baked chicken: butterfly it, and it'll cook through. And, of course, you need a very high temperature to get a crispy crust."

Ingredients:

• 1 whole chicken (1.8-2.3 kg), remove entrails, excess fat, rinse and dry
• 900 g of potatoes, sliced ​​into 0.5 cm thick circles (about 8 pcs.)
• 1/4 cup (4 tbsp) softened butter
• 1 teaspoon ground cardamom
• 1 tbsp grated orange zest
• 1 tbsp peeled and grated fresh ginger
• 2 crushed cloves garlic (about 2 tsp)
• Salt and ground black pepper
• 1 tbsp. sunflower oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, potato, cardamom, Orange zest, ginger root, garlic

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Preparation:

Step 1
• In a small bowl, combine butter, cardamom, orange zest, ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper.
  
  Butterfly the chicken: Place the chicken breast-side down on a cutting board, with the neck facing you. Using sharp scissors (and your biceps), cut the bones on each side of the spine. It should be a narrow strip, which you can discard or save for broth.
Step 2
• Turn the chicken over so that the breast is facing up and facing you. Using the heel of your hand, press your body weight down on the breastbone until you hear a crunch. The chicken should lie flat. Rotate the legs toward the center of the body so they appear slightly turned out. That's it. You've just butterflyed a chicken!
  
  Slide your fingers between the flesh and skin around the breast, thighs, and drumsticks. Use a teaspoon to spoon a little fragrant butter into each pocket and distribute it evenly over each part of the chicken, then pat the skin dry.
Step 3
• Toss the potato slices with sunflower oil, season with salt and pepper, and let sit in a bowl at room temperature with the chicken for 30 minutes. Quickly wipe out the oven, then preheat to 260°C (500°F). (At high temperatures, any remaining oil droplets will start to burn! If the oven continues to smoke, reduce the heat to 230°C (450°F) after 10 minutes.)
Step 4
• Drain the potatoes and spread them evenly in a large cast-iron skillet. Place the chicken on top and tuck the wings under the shoulders.
  
  Place the entire set in the oven. Bake for 20 minutes. Rotate the pan and cook for another 20 minutes, until the skin is crisp, the juices run clear, and a candy thermometer registers 160°F (71°C) in the thickest part of the thigh.
  
  Remove the chicken from the oven and let it rest for 10 minutes on a cutting board, loosely covered with foil. Using a fish spatula or slotted spoon, carefully flip the potatoes. For crispier results, broil them for 3-5 minutes.
  
  Place the potatoes on a platter, reserving the fat. Slice the chicken, place it on top of the potatoes, and serve boldly and daringly!

Votes: 3