Roast chicken with lingonberry mint sauce.
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, roast chicken with lingonberry mint sauce. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Roast chicken with lingonberry mint sauce is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions every day. Roast chicken with lingonberry mint sauce is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook roast chicken with lingonberry mint sauce using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roast chicken with lingonberry mint sauce:
- {Make ready of whole roasting chicken, about 1 1/2 kg.
- {Get of smoked paprika.
- {Make ready of garlic powder.
- {Make ready of onion powder.
- {Take of ground black pepper.
- {Prepare of lingonberry jam (Ikea calls it a spread).
- {Take of apple cider vinegar.
- {Prepare of shallot, minced.
- {Get of red pepper flakes.
- {Make ready of fresh mint, finely chopped.
Steps to make Roast chicken with lingonberry mint sauce:
- A day in advance, pat the chicken dry and season it liberally with salt. Don't forget to season inside the cavity. Leave the bird uncovered overnight in the fridge, someplace it can't be disturbed. This will dry out the skin while simultaneously moistening the meat..
- Pull the chicken from the fridge 30 minutes before cooking so it can come up to room temperature. Combine the paprika, garlic powder, onion powder and black pepper with a few tbsp veg oil until it forms a runny paste. Rub or brush the spice paste all over the chicken..
- Preheat your oven to 375 F. When ready, put the chicken on a baking tray with a rack and roast for 1 1/2 hrs, or until the thickest part of the bird reads 165 F. Let the chicken rest for at least 15 minutes before carving..
- Prep the sauce by melting the lingonberry jam in a small saucepot over medium-low heat. Add the vinegar, shallot, pepper flakes, a good pinch of salt, and a few grinds of black pepper. Let cook for 2 minutes. Finish by stirring in the fresh mint and a couple of tbsp water to loosen it. Serve warm with the chicken..
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