Roast chicken with rosemary and lemon sauce
Have I ever told you that chicken is one of my favorite dishes? It offers so many possibilities that it’s impossible to get tired of it. From the classic fried chicken (which I don’t make often because I end up decorating the kitchen with oil) to the wide variety of ingredients you can combine with roasted chicken—like rosemary and lemon in this case—to chicken soups and other recipes that will delight even the most demanding palate.
In addition, chicken belongs to the poultry group, with a very high content of protein and vitamin B3 and a low fat content (most of it in the skin). It is especially recommended for muscle development, making it ideal during childhood, adolescence, and pregnancy.
If we add to this that it is one of the most affordable meats on the market—not only because of its price but also because it is easy to find everywhere—then you have no excuse not to join the chicken lovers’ club!
Ingredients for 2 people
2 chicken quarters
1/2 lemon
2 garlic cloves
30 ml olive oil (I used extra virgin)
1 teaspoon flour
1 teaspoon white sugar
1/2 teaspoon rosemary
1/2 teaspoon dried oregano
salt and pepper to taste
Preparation
Chop the garlic into small pieces, or better yet, crush it with a mortar.
Squeeze the lemon, strain it, and mix it with the oil, sugar, spices, and chopped garlic.
Place the chicken in a plastic or glass container (never metal) and pour this mixture over it. Let it marinate in the refrigerator overnight.
The next morning, remove the excess marinade and set it aside.
Preheat the oven for about 5 minutes at 180ºC and roast the chicken until golden, about 35 minutes, turning it halfway through. The chicken is ready—now for the sauce.
Mix the juices produced during roasting with the reserved marinade and heat it over low heat.
Add the flour, sifting it to avoid lumps, and let it cook until it thickens.
Pour the sauce over the chicken just before serving.
Things to keep in mind
Tiene un sabor estupendo, y lo más importante, el pollo queda muy jugoso y con una salsa gelatinosa muy interesante.