Oven-Roasted Chicken with Rosemary and Glazed Vegetables

Preparing roast chicken es una de la recetas más fáciles y socorridas que hay: dispones en un momento los ingredientes en la bandeja y sólo tienes que esperar a que el horno haga su trabajo.

Today we bring you the perfect utensil to get a well-roasted, crispy chicken. I mean the Emile Henry ceramic chicken oven. If at home you are the type who often makes chicken, without a doubt you will love this oven.

Explanation of how the oven works

The Emile Henry ceramic chicken oven is specially designed to achieve a perfect roast chicken. How does it do it? The oven plays with two aspects: on the one hand, its shape, which generates a circulation of steam inside that cooks the chicken to perfection; and in parallel its base, which has ridges or undulations that help separate the fat from the chicken. The result: crispy skin and juicy, tender meat.

With a product like this I think it's really interesting to see the reviews other customers have left about it (here). In light of what they say, I think their experiences may be worth even more to you than our words.

It's also interesting to know that, although the Emile Henry oven has been specially designed for roasting chicken, it serves for so many other things: you can prepare any other type of meat in it, or you can use the base to roast potatoes and vegetables.

Although in the Emile Henry oven you can prepare the chicken your way, we leave you a recipe that we found really tasty. Here is the step-by-step and a short video, and below written so you can look at it at your leisure. Enjoy!

Rosemary chicken with glazed vegetables recipe

Ingredients

• 1 free-range chicken, around 1.8 kg
• 1 sprig of fresh rosemary
• 1 sprig of fresh thyme
• 1 tablespoon of olive oil
• 1 meaty tomato
• 6 medium potatoes, very firm
• 3 carrots
• 1 onion
• 1 stalk of celery
• fine salt and ground pepper
• 1 teaspoon of fleur de sel (sea salt)

Preparation

1. Preheat the oven to 220°C.
2. Season the inside of the chicken, add the sprigs of rosemary and thyme (you may be interested in doing this with the spice infuser).
3. Peel the potatoes, carrots, onion and celery.
4. Cut the potatoes into quarters, the carrots and celery into slices.
5. Remove the seeds from the tomato and cut it into fairly large cubes; and finely chop the onion.
6. Place the chicken on the base of the Emile Henry chicken oven and arrange the vegetables harmoniously around it.
7. Place the diced tomato and chopped onion over the chicken and vegetables.
8. Pour in the olive oil and sprinkle all the fleur de sel on top.
9. Cover and put in the oven for 1 hour 30 - 1 hour 40 minutes, at 220°C. Cooking time varies according to the weight of the chicken (estimate about 30 minutes for every 500g).
10. When removed from the oven, the chicken and vegetables will look golden and crispy.
11. When serving, carve the chicken and garnish with the vegetables around it.