Kylling i fad
Parter kyllingen i 10 stykker (vinger, over og under lar, hvert bryst i to) og kom i et ovnfast fad eller bradepande. Hak log og hvitlok fint. Kom ved. Skar courgette og paprika i grove stykker. Kom ved. Fordel olivene og tomatene over ogsa. Ringle med olivenolie, paprika, timian, salt og pepper. Ved det hele godt rundt, sa krydderiene blir fordelt jevnt. Kom i ovnen ved 200 grader i ca 45 minutter
Parter kyllingen i 10 stykker (vinger, over og under lar, hvert bryst i to) og kom i et ovnfast fad eller bradepande. Hak log og hvitlok fint. Kom ved. Skar courgette og paprika i grove stykker. Kom ved. Fordel olivene og tomatene over ogsa. Ringle med olivenolie, paprika, timian, salt og pepper. Ved det hele godt rundt, sa krydderiene blir fordelt jevnt. Kom i ovnen ved 200 grader i ca 45 minutter
- Carbohydrate 1.6415 g
- Cholesterol 0 mg
- Fat 0.0882 g
- Fiber 0.53900001168251 g
- Protein 0.5929 g
- Saturated Fat 0.01813 g
- Serving Size 1 1 portioner (130g)
- Sodium 4.9 mg
- Sugar 1.10249998831749 g
- Trans Fat 0.02597 g
- Calories 8 calories
Step-by-step
- Parter kyllingen i 10 stykker (vinger, over og under lår, hvert bryst i to) og kom i et ovnfast fad eller bradepande.
- Hak løg og hvidløg fint. Kom ved.
- Skær courgette og peberfrugt i grove stykker. kom ved
- Fordel oliven og tomaterne over også.
- Drisl med olivenolie, paprika, timian, salt og peber.
- Ved det hele godt rundt, så krydderierne bliver fordelt jævnt.
- Kom i ovnen ved 200 grader i cirka 45 minutter.
- Server med mega moderne ris og salat
Replacing whole chicken parts with firm tofu or thick-cut root vegetables fundamentally alters the moisture output of this sheet pan assembly, requiring a reduction in added oil to prevent the vegetables from boiling rather than roasting. High-heat roasting relies on dry heat to caramelize sugars in onions and bell peppers, but excess liquid pooling in the pan creates steam. Cutting courgettes and bell peppers into uniform, coarse chunks ensures they maintain structural integrity during the 45-minute bake time at 200 degrees Celsius without turning mushy. Spreading the components in a single layer across a broad roasting pan prevents overcrowding, which is the primary error that ruins similar oven-baked dishes by trapping steam beneath the poultry skin. Dark meat cuts like thighs release more rendered fat than lean breasts, meaning bone-in distribution requires careful spacing so the fat can render and crisp the skin rather than pooling around dense vegetables. Tossing the ingredients thoroughly with oil, paprika, and fresh thyme coats every surface, protecting the garlic from scorching under direct radiant heat. Olive oil acts as a heat conductor, transferring thermal energy efficiently from the pan to the skin. San Marzano tomatoes burst during roasting, releasing acidity that cuts through the rich poultry fat and balances the briny profile of the pitted green and black olives. Monitoring the internal temperature with an instant-read thermometer ensures the chicken reaches 74 degrees Celsius without overcooking the delicate breast meat while the joints finish rendering. Resting the pan for 10 minutes prior to serving allows the muscle fibers to relax and reabsorb the flavorful pan juices. Cooks frequently crowd the baking vessel, which suffocates the ingredients and prevents the desired Maillard reaction on the chicken skin. Ensuring adequate space between pieces allows air circulation to properly brown the poultry while concentrating the vegetable flavors as moisture evaporates.
