Entree: Andorra – Central Culinary Region – Pollastre a la Llauna (Roast chicken cooked on a metal tray with garlic, paprika, olive oil, and roasted potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, spatchcocked, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced
- 1 tbsp (15 ml) smoked paprika (pimentón)
- 1.5 tsp (8 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 lemon, halved
- 2 sprigs fresh rosemary
- 1 lb 8 oz (700 g) baby potatoes, halved
- 1 medium onion, sliced
- 1/4 cup (60 ml) dry white wine or extra chicken stock
- 1/4 cup (60 ml) chicken stock
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 ml) honey or a small pinch of sugar (optional)
- 2 tbsp (30 g) butter (optional, for basting)

Instructions

1. Preheat the oven to 450°F (230°C). Place a large roasting tray or llauna on the middle rack to heat while you prepare the bird and potatoes.
2. Pat the spatchcocked chicken dry. In a bowl combine olive oil, minced garlic, smoked paprika, sea salt, black pepper, lemon juice from one half of the lemon, and white wine vinegar; mix into a paste.
3. Rub the marinade all over the chicken, including under the skin where possible. Tuck rosemary sprigs around the cavity and under the skin if small enough. Let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours.
4. Toss the halved baby potatoes and sliced onion with a little olive oil, a pinch of salt and pepper. Remove the hot tray from the oven, add the potatoes and onions in a single layer, then place the chicken breast-side up on top of the potatoes.
5. Pour 1/4 cup (60 ml) chicken stock and 1/4 cup (60 ml) white wine (or extra stock) into the tray to keep the potatoes moist. Roast at 450°F (230°C) for 20 minutes, then reduce heat to 400°F (200°C).
6. Roast an additional 25–30 minutes, basting once or twice with pan juices and optional butter, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and skin is golden and crisp. If potatoes need more color, move them closer to the heat or broil briefly while watching closely.
7. Remove from oven and let rest 10 minutes. Squeeze remaining lemon half over the chicken, carve, and serve with the roasted potatoes and pan juices spooned over.