How to Make Delicious Roast chicken with lingonberry mint sauce

Without fail cooking ultimate Roast chicken with lingonberry mint sauce easy, tasty, practical.

Good Evening every body, at this time you get present recipe Roast chicken with lingonberry mint sauce with 10 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 4 stages of easy cooking Roast chicken with lingonberry mint sauce.

Ingredients all Roast chicken with lingonberry mint sauce

1. Needed : whole roasting chicken, about 1 1/2 kg.

2. Prepare : smoked paprika.

3. Needed : garlic powder.

4. Prepare : onion powder.

5. Needed : ground black pepper.

6. Prepare : lingonberry jam (Ikea calls it a spread).

7. Needed : apple cider vinegar.

8. Needed : shallot, minced.

9. Needed : red pepper flakes.

10. Needed : fresh mint, finely chopped.

If all ingredients Roast chicken with lingonberry mint sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Roast chicken with lingonberry mint sauce

1. 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..

2. 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..

3. 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..

4. 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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