At a glance
You're looking at a three-hour project that combines two dishes: a slow-roasted chicken with tomatoes finished under the grill for crispy skin, and a creamy mushroom tarhonya that cooks on the stovetop. The key to success is using a meat probe to hit that perfect 80°C internal temperature so the chicken stays juicy, and remembering to baste it regularly with the pan juices for amazing flavour.
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Prepare the chicken and tomatoes
Rinse and clean the whole chicken, then rub it inside and out with a mixture of oil, salt, pepper and crushed garlic. Arrange the washed tomatoes in a roasting tin, and you can also brush them lightly with the flavoured oil and season with a little salt.
For this step
0/52/10
Place in the roasting tin
Set the chicken breast-side down on top of the tomatoes. Add just a splash of water – about 100 ml is enough. Insert the roasting probe into the chicken (no worries if you don't have one) and put it in to roast.
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Roasting temperature
I used the steam setting, finishing with the grill at the end to get the skin beautifully crisp. I started with the oven at full heat – 230°C – then after 20 minutes lowered it to 150°C and finished roasting the chicken at that temperature.
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