- Ingredients:
- 1 medium chicken
- 12 small onions
- 1 glass of white wine
- 1 cup of broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon of chopped parsley
- 1 cinnamon stick
- Pepper
- Salt
As long as you discard the skin, chicken is one of the least greasy meats you can find on the market. And it is delicious if, as in our roast chicken with onions, you make it in the oven together with vegetables and spices.
This way it does not require as much fat as when you cook it on the fire and, on the other hand, it is much juicier. A sophisticated but light dish that will leave you satisfied and looks great as a party dish.
How to do it step by step
- Prepare the chicken. Preheat the oven to 230º. Meanwhile, wash the chicken, remove any feathers that may remain and dry it well with kitchen paper. Salt and pepper it, brush it with oil and place it in an ovenproof dish. Then, spread a few small pieces of butter on the bottom of the pan and put in the oven.
- Roast the chicken. Grill it for 30 minutes or so. Then, lower the oven temperature to 200º, water it with the wine and continue cooking for approximately 15 more minutes.
- Peel the onions and wash them. Then, add them to the source, along with the broth, the cinnamon stick and the chopped parsley. And the cooking continues for another 25 minutes.
- Remove and mount the plate. Remove the pan from the oven, cover it with parchment paper and let the roast rest for 5 minutes so that the juices are well distributed. Next, transfer the chicken and onions to a serving platter.
Improvise a sauce
The easiest thing is to take advantage of the cooking juices by adding two or three tablespoons of hot water to the source where you have roasted the chicken and scraping the bottom gently with a spatula. Then, transfer the sauce obtained to a saucepan and bring it to a boil. Serve very hot in a sauce boat, accompanying the chicken and onions.
Clara trick
How to remove excess fat
To reduce calories, you can remove the skin from the chicken, do without the butter, replacing it with olive oil, and do not take advantage of the cooking juices to make the sauce, since that is where all the fats that the chicken will have released are concentrated.
