Rustic baked chicken with herbs

Most of us are attracted by oven-baked recipes that are easy to prepare and successful. Miriam, author of El Invitado de Invierno , brings us one today that everyone will surely enjoy. Super-tasty and with minimal complications, you can't miss it.

I'm a big fan of chicken in almost any way. It's a meat that's just as good for a torn as for a torn, right? And I especially like chicken recipes like this one, which are super simple and are prepared in the oven, because you put everything in a dish and forget almost completely about it until the chicken is ready. If you plan well so that the roast finishes just in time for eating, you have a great dish with minimal effort.

I recommend that you buy a good free-range chicken, which not only has more flavour but is also fattier than those raised more industrially. You will see that this recipe does not have any added fat, but if the chicken is of quality you will not miss it, because all the fat released by the chicken during such a long roast goes into the sauce and the result is something to take bread and dip, never better said, in the sauce.

And another tip: be careful with the wine you use, because given the few ingredients in this simple recipe, it greatly contributes to the flavour. The wine doesn't have to be very good, but there are very decent white wines for a reasonable price. By this I mean don't use Tetra Brik wine, don't skimp too much, because it will show in the final result.

Ingredients

1 ¼ kg chicken pieces (or thighs, drumsticks, etc.)

400 ml of white wine

1 good splash of vinegar ( I used sherry vinegar)

Salt

Herbs to taste to sprinkle (I like to put thyme and rosemary)

Elaboration

I like to cook this chicken at a low temperature. We put all the chicken pieces, well cleaned and salted, in a large oven dish (I used the non-stick oven tray from Le Creuset ). We sprinkle the herbs to our liking. We pour the white wine over the chicken, add a splash of vinegar and add a little more salt to the bottom of the dish.

We cover the dish with aluminium foil and put the chicken in the oven preheated to 130° (with fan) / 150° (without fan) for two and a half hours. Yes, it seems like a long time and it is, but this way the chicken is cooked at a slow heat and is very tender.

After this time, remove the foil and raise the oven temperature to 170° (with fan) / 190° (without fan) so that the chicken browns and the skin becomes crispy. Roast for another hour in total, turning the pieces over halfway through this time so that they cook evenly.

When the chicken is golden brown, remove it from the oven and cover it again with aluminum foil. Let it rest for about 10 minutes before serving. The wise men say that this helps the outer layers of the meat rehydrate after drying out due to the heat of the oven. Enjoy!