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famous chicken bread

Famous Chicken Bread: A Cozy Family Feast You'll Adore

Experience the flavors of famous chicken bread, a comforting and delicious dish perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 bunch basil roughly chopped; substitute with fresh parsley for a milder flavor
  • 1 bunch thyme roughly chopped; substitute with oregano for a different taste
  • 2 sprigs rosemary roughly chopped; dried rosemary can be used in a pinch, but fresh is best
  • 1 bulb garlic smashed; use garlic powder if fresh is unavailable (2-3 cloves)
  • 1/2 cup extra virgin olive oil plus extra for drizzling; any neutral oil can substitute
For the Main Dish
  • 1.2 kg whole chicken ensure it's unstuffed for proper cooking
  • 1 large potato unpeeled, scrubbed, and thickly sliced; swap with sweet potatoes for a sweeter twist
  • 1 sourdough loaf stale, essential for the bread base; fresh bread can be used but stale holds better
  • 1 cup water creates steam while roasting, keeping the chicken moist
  • 80 g salted butter chopped; unsalted butter can be used if preferred
  • 125 g cherry tomatoes adds color and brightness; replace with halved grape tomatoes or omit if unavailable
For Seasoning
  • sea-salt flakes and freshly ground black pepper to season; adjust to personal taste

Equipment

  • large bowl
  • Oven
  • roasting tray
  • serrated knife
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the chopped basil, thyme, rosemary, smashed garlic, and olive oil to create a fragrant marinade. Coat the whole chicken thoroughly with the mixture. Cover the bowl and refrigerate for at least 30 minutes, or overnight for deeper flavor.
  2. While the chicken is marinating, preheat your oven to 200°C fan-forced (or 220°C conventional).
  3. Take a large roasting tray and layer the thickly sliced, scrubbed potato at the bottom.
  4. Using a serrated knife, carefully slice off the top third of the stale sourdough loaf, leaving a sturdy base.
  5. Remove the chicken from the marinade, letting any excess drip off. Spoon the remaining marinade over the sourdough bread, dot it with chopped salted butter, and press the cherry tomatoes into the bread.
  6. Transfer the roasting tray to the preheated oven and roast the chicken for 30 minutes. After this, lower the oven temperature to 140°C fan-forced (or 160°C conventional) and continue cooking for an additional 30 minutes.
  7. Once the chicken is fully cooked, carefully remove the roasting tray from the oven and let it rest for 20 minutes. Serve on a large platter with drizzling of the golden cooking juices.

Nutrition

Serving: 1servingCalories: 490kcalCarbohydrates: 32gProtein: 40gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 850mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Allowing the chicken to marinate overnight leads to maximum flavor infusion, enhancing the overall taste. Stale sourdough works best for structure. Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C.

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