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Colombian Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Colombian Chicken Roast

Colombian Chicken Roast is a staple at home tables across Colombia, where family recipes are passed down through generations. This dish is a celebration of simplicity and generosity, crafted with a whole chicken, a heap of potatoes, and a sprinkle of paprika. It's a weeknight meal that transforms into a feast, with family members gathering around a shared table, savoring every bite.

The roast should be succulent, its skin crisp and seasoned just right, with the chicken's natural juices mingling with the robust flavors of paprika and lemon. Potatoes, cooked alongside, soak up these savory notes, creating a harmonious balance between tender meat and hearty sides. Best enjoyed with loved ones, it embodies the warmth of a Colombian home.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Start by preheating your oven to 200°C (392°F). Pat the whole chicken dry with paper towels to remove excess moisture, which helps achieve a crispier skin. Rub the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring even coverage over the entire surface.
  2. In a large, heavy-bottomed oven-safe pan or roasting dish, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan, breast side down. Brown the chicken for about 5-7 minutes on each side until the skin turns a deep golden brown, which will enhance the flavor and texture.
  3. While the chicken is browning, wash and quarter the 1 kg of potatoes. Once the chicken is browned, remove it from the pan and set it aside temporarily. Add the potatoes to the same pan, stirring them in the rendered fat and any remaining spices. Cook for about 5 minutes until they start to develop a light golden color.
  4. Return the chicken to the pan, placing it on top of the potatoes. Squeeze the juice of the halved lemon over the chicken and potatoes, then place the lemon halves in the pan for added aroma and moisture during roasting.
  5. Transfer the pan to the preheated oven. Roast the chicken and potatoes for about 45 minutes, basting occasionally with the pan juices. The chicken is done when the juices run clear when pierced at the thickest part of the thigh, and the skin is a rich, golden brown.
  6. Once cooked, remove the pan from the oven. If the sauce in the pan is too thin, place it on the stovetop over medium heat and allow it to reduce slightly, stirring occasionally. Taste and adjust the seasoning with additional salt if necessary.
  7. Finish by garnishing the chicken with fresh herbs of your choice, such as cilantro or parsley, for a burst of color and flavor. Serve the Colombian Chicken Roast directly from the pan, allowing everyone to share and enjoy the communal experience.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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