Ingrediente:

• 1 pui intreg ~ 2.0 kg;

Pasta aromata:

·       60 grame unt moale;

·   20 mL ulei;

·   18 grame sare;

·   2 grame piper negru;

·   4 grame boia dulce;

·   3 catei de usturoi dati prin presa;

·   2 grame cimbru uscat;

·       1 crenguta de rozmarin uscat;

·   1 gram oregano;

·   1 lingura mare de miere.

In interiorul puiului:

·   1 morcov mic taiat in bucati;

·       1 ceapa medie taiata in sferturi;

·       2 catei de usturoi intregi si curatati;

·   1 frunza de dafin.

In tava:

·   5 cartofi taiati in sferturi;

·   2 cepe mari curatate si taiate in bucati;

·       2 morcovi curatati si taiati in bucati mari;

·       250 mL de apa;

·       6 grame sare;

·       piper negru macinat;

·       15 mL ulei.

Timp de preparare: 2 ore si 45 de minute

Portii: 8 portii

Mod de preparare:

Incalzeste cuptorul si pregateste o tava. Usuca foarte bine puiul cu servetele. Intr-un bol amesteca untul moale cu uleiul, sarea, piperul, boiaua, usturoiul dat prin presa, cimbrul, rozmarinul, oregano si mierea, pana obtii o pasta omogena. Ridica usor pielea de pe piept cu degetele si intinde o parte din pasta sub piele, apoi unge restul pe toata suprafata puiului, inclusiv pe pulpe.

In interiorul puiului pune morcovul taiat in bucati, ceapa taiata in 4, cei doi catei de usturoi intregi si frunza de dafin. Leaga puiul cu o sfoara, strangand pulpele si fixand aripile pe langa corp, ca sa isi pastreze forma si sa se coaca mai uniform. Aseaza in tava cartofii taiati in sferturi, cepele mari taiate in bucati si morcovii taiati in bucati mari, presara sarea si piperul, adauga uleiul si amesteca usor legumele. Toarna cei 250 mL de apa in tava, apoi aseaza puiul deasupra legumelor, cu pieptul in sus.

Acopera tava cu folie de aluminiu la inceput, ca sa se coaca uniform, apoi descopera spre final ca sa se rumeneasca. Cand puiul este gata, il lasati sa se odihneasca 10–15 minute dupa ce il scoti din cuptor.

Bon appétit!

Ingredients:
• 1 whole chicken about 2.0 kilograms;

Aromatic paste:
• 60 grams softened butter;
• 20 milliliters oil;
• 18 grams salt;
• 2 grams black pepper;
• 4 grams sweet paprika;
• 3 garlic cloves, pressed;
• 2 grams dried thyme;
• 1 sprig dried rosemary;
• 1 gram oregano;
• 1 large tablespoon honey.

Inside the chicken:
• 1 small carrot, cut into pieces;
• 1 medium onion, cut into quarters;
• 2 garlic cloves, whole and peeled;
• 1 bay leaf.

In the baking tray:
• 5 potatoes, cut into quarters;
• 2 large onions, peeled and cut into pieces;
• 2 carrots, peeled and cut into large pieces;
• 250 milliliters water;
• 6 grams salt;
• ground black pepper;
• 15 milliliters oil.

Preparation time: 2 hours and 45 minutes
Servings: 8

Method of preparation:
Preheat the oven and prepare a baking tray. Dry the chicken very well with paper towels. In a bowl, mix the softened butter with the oil, salt, black pepper, sweet paprika, pressed garlic, dried thyme, rosemary, oregano, and honey, until you get a smooth paste. Gently lift the skin over the breast with your fingers and spread some of the paste under the skin, then rub the remaining paste all over the chicken, including the legs.

Place the carrot pieces, quartered onion, the two whole peeled garlic cloves, and the bay leaf inside the chicken. Tie the chicken with kitchen twine, securing the legs and tucking the wings close to the body, so it keeps its shape and cooks more evenly. Arrange the quartered potatoes, the onion pieces, and the carrot pieces in the baking tray, sprinkle with salt and ground black pepper, add the oil, and toss the vegetables lightly. Pour the 250 milliliters of water into the tray, then place the chicken on top of the vegetables, breast side up.

Cover the tray with aluminum foil at the beginning so it cooks evenly, then uncover it toward the end so it browns. When the chicken is done, let it rest for 10 to 15 minutes after you take it out of the oven.

Bon appétit!