Chicken whole with potatoes in the oven with a crisp crust

6 servings
1 hour 40 min

How to bake chicken whole with crisp potatoes? Prepare all the ingredients. Let's start with a sauce in which the chicken will marinate.

In a bowl, combine the mayonnaise, paprika, curry, salt and pepper.

Mix thoroughly until smooth. The sauce is ready.

Next, take the chicken, wash thoroughly, dry with paper towels. I recommend taking chilled poultry, but if you have a frozen product, then slowly defrost it by transferring it from the freezer to the refrigerator. So the meat will practically not suffer and will retain its juiciness.

Coat the chicken with the resulting mayonnaise mixture, leaving some sauce to mix with the potatoes. Leave the chicken to marinate for 30 minutes (you can take longer, if time allows, but in half an hour the meat will soak enough).

Wash the potatoes with a brush, peel and cut into large slices. Peel and cut the onion into rings or whatever you like. To avoid irritation of the mucous eyes, rinse the onion and knife with cold water before cutting.

Place the potatoes in a bowl with the remaining sauce and stir to combine.

Place the onions on the bottom of the baking dish.

spread the potato slices on top.

Put the chicken carcass on the potatoes. Cover the tin with foil and send the oven preheated to 10-15 ° C for 180 minutes in advance (50 minutes). After the foil, remove and bake for about 30 minutes more until the ruddy crust appears. Adjust the temperature and time according to the peculiarities of your equipment.