Roast Chicken with Mushroom Tarhonya

Step-by-step method

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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.

  1. Prepare the chicken and tomatoes

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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.


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  2. 2/10

    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.

  3. 3/10

    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.

Roast Chicken with Mushroom Tarhonya

bohynekuchyne
Active time total 3 h
Prep 15 min Cook 2 h 45 min

11 Ingredients

10 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 11 ingredients

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About this recipe

For this roast, I used a meat probe to check the temperature as I cooked. I inserted it into the centre of the chicken right at the start of roasting and set it to 80°C – the ideal temperature for chicken that's fully cooked but still juicy, never dried out. My smart oven beeps to let me know once that temperature is reached, or switches itself off automatically.

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