Beer Chicken with Cambray Potatoes
This beer chicken with cambray potatoes recipe is a different way to cook a whole chicken. It is so easy and practical that it will get you out of any bind! This beer chicken is made with a balanced combination of spices and is ideal for treating your whole family.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
6
Servings
- 1 chicken
-
-
-
- 2 tablespoons dried thyme
- ground black pepper
- 5 lemons
- 1 tablespoon chile flakes
-
-
-
- 2 cups beer
- 3 cups new potatoes, cut in half
Preparation
15 mins
2h
Low
- Clean the chicken very well inside with plenty of water until it is completely clean, but do not remove the skin.
- Preheat the oven to 180° C.
- Carefully separate the skin from the muscle, but do not remove it completely so that you can introduce butter between the skin and the muscle for a crispier chicken.
- Add garlic powder, onion powder, dried thyme, ground black pepper, and chili flakes to a container, then mix and set aside.
- Add honey, mustard, and soy sauce in another container, mix very well.
- Place the chicken in a container and coat it with the liquid mixture, finally adding the beer and letting it marinate overnight in the refrigerator.
- Add the dry ingredient mixture to the chicken to form a crust.
- Cut the cambray potatoes in half and add them to the chicken's marinade liquid.
- Bake for approximately 1 hour to an hour and a half at 180° C or until the chicken is well browned.
- Reserve the liquid left from the chicken's cooking, strain it, and add it to a pot with cornstarch to thicken the beer sauce. Coat the chicken with the sauce.
- Serve with yellow lemon, potatoes, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by