Summer Roast Chicken with Mojo Rojo Sauce

Ingredients

• 2 Roasted red peppers (The source indicates 2 or 3 peppers; use 3 if the peppers are small. Flame-grilled, oven-roasted, or purchased in a jar.)
• 4 Garlic for the mojo rojo sauce (Peeled cloves.)
• Salt for the sauce (Add to taste.)
• Pepper for the sauce (Add to taste.)
• 1 tsp Smoked paprika
• 0.5 tsp Ground cumin
• 0.5 Lime juice (Juice of half a lime.)
• Olive oil for the sauce and marinade (The source indicates a generous amount, without a precise measurement.)
• Free-range chicken (Whole chicken; remove the backbone and spatchcock it. The quantity or weight is not specified.)
• Potatoes (Quantity not specified; halve the potatoes and dry them thoroughly.)
• Salt for the potatoes (Add to taste.)
• Pepper for the potatoes (Add to taste.)
• Dried onions with herbs (Quantity not specified.)
• 1 tbsp Breadcrumbs (Approximately one tablespoon.)
• Olive oil for the potatoes (A drizzle; the quantity is not specified.)
• Cucumber (To be sliced very thinly; quantity not specified.)
• Yogurt (For the cucumber salad; quantity not specified.)
• Courtecaque (Term transcribed as heard in the audio; the exact ingredient is uncertain.)
• Dill (For the cucumber salad.)
• Chives (For the salad and as a garnish for the potatoes.)
• 1 Small garlic clove for the salad (A very small clove, as indicated in the source.)
• Lemon juice for the salad (A drizzle; quantity not specified.)
• Olive oil for the salad (A drizzle; quantity not specified.)
• Heavy crème fraîche (A spoonful is added to the potatoes when serving; the exact quantity is not specified.)
• Chimichurri sauce (Prepared separately and poured over the roast chicken; the ingredients are not provided in the source.)

Steps

1. 1

   Grill the red peppers over an open flame to give them a smoky flavor. Alternatively, roast them in the oven or use peppers that are already grilled and preserved in a jar.

2. 2

   Blend the roasted peppers with the 4 garlic cloves, salt, pepper, smoked paprika, cumin, the juice of half a lime, and a generous amount of olive oil until smooth. This sauce is the mojo rojo.

3. 3

   Spatchcock the chicken by removing the backbone. Optionally reserve the backbone to make stock.

4. 4

   Brush the mojo rojo sauce all over the chicken: on the inside, on the outside, and between the skin and the meat.

5. 5

   Marinate the chicken for as long as possible; the source indicates that a longer marinade gives it more flavor.

6. 6

   Halve the potatoes, then dry them carefully in a kitchen towel to remove excess water.

7. 7

   Season the potatoes with salt, pepper, and the dried onions with herbs.

8. 8

   Add approximately 1 tbsp of breadcrumbs, then drizzle the potatoes with olive oil.

9. 9

   First roast the chicken at 200 °C for approximately 1 hour 10 minutes to 1 hour 15 minutes.

10. 10

    Then add the potatoes to the oven and cook them for approximately 50 minutes, until well browned and crispy.

11. 11

    To prepare the salad, slice the cucumber very thinly.

12. 12

    Mix the yogurt with the courtecaque — an uncertain term in the transcription —, dill, chives, the small garlic clove, salt, pepper, a drizzle of lemon juice, and a drizzle of olive oil.

13. 13

    Add the finely sliced cucumber to the yogurt mixture and stir to coat.

14. 14

    Pour the prepared chimichurri sauce over the roast chicken to add a fresh note.

15. 15

    When the potatoes are well roasted, finish them with a spoonful of heavy crème fraîche and a little chives.

16. 16

    Serve the roast chicken with the crispy potatoes and the cucumber and yogurt salad.

Notes

The chicken's weight, the quantity of potatoes, and the amounts of oil, yogurt, and seasonings are not specified in the source. The composition of the chimichurri sauce is not provided. The term "courtecaque" is uncertain in the audio transcription.

Nutrition per serving

• main course
• chicken
• roast
• Spanish cuisine
• mojo rojo
• potatoes
• salad
• summer