Broilers Fried in Oven

Summary

Ingredients

• 1 large chicken, approx. 300 g
• Margarine or vegetable cream
• Paprika powder
• salt
• Sauce thickener, dark
• possibly cream or sour cream

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Instructions

1. Season the chicken inside and out with salt and paprika powder to taste.
2. Coat the bottom of a heat-resistant baking dish with margarine or vegetable cream.
3. Preheat the oven to 175°C (350°F).
4. Place the baking dish in the preheated oven for about 3 minutes until the fat melts.
5. Carefully place the seasoned chicken in the hot baking dish.
6. Roast for 30 minutes.
7. Turn the chicken over.
8. Roast for another 30 minutes, basting with the pan fat about 5 times during cooking.
9. Transfer the chicken to a grid rack positioned in the oven.
10. Increase the oven temperature to 220°C (425°F) or switch on the grill.
11. Cook for 15 minutes until the skin is golden and crispy.
12. Check that the chicken has reached an internal temperature of 74°C (165°F) in the thickest part of the thigh.
13. Remove the chicken and transfer to a serving dish.
14. Pour the roasting pan drippings into a saucepan, skimming and discarding excess fat.
15. Place the saucepan over medium heat, add water, and bring to a boil while stirring to deglaze the pan.
16. Add dark sauce thickener and stir until the sauce reaches your desired thickness.
17. If desired, stir in a dash of whipped cream or sour cream.
18. Serve the roasted chicken with boiled potatoes and vegetables, such as red cabbage.