Preheat your oven to 360°F. Look, this isn't exactly Venezuelan but it reminds me of the Sunday chicken my abuela used to make - same concept, different herbs.
Prepare your roasted vegetables first if you haven't already - dice up zucchini, bell peppers, eggplant, and onions, toss with olive oil and balsamic, and roast until caramelized. Set aside.
Grease a heavy roasting pan with a bit of olive oil. Brush the rest all over your chicken and season aggressively with salt and pepper - don't be shy, chamo.
Scatter the fresh thyme over the chicken and roast for 45 minutes to 1 hour, depending on size. You want the skin golden and the juices running clear. (Use a meat thermometer - 165°F in the thickest part of the thigh)
Pull the chicken out and drain off any excess fat - save it if you want, it's liquid gold for cooking yuca later.
Add your roasted vegetables and wine around the chicken, then crank the oven to 450°F.
Roast for another 15-25 minutes until the chicken skin is crispy and the vegetables are heated through with some nice charred edges.
Let it rest for 10 minutes before carving. Serve with whatever starch makes you happy - though honestly, some good arepa would work here too.
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