When it comes to food and food writing, there are some terms that get misused. “Comfort food” is one of them. It means – at least according to Wikipedia – a dish that evokes nostalgic feelings in the consumer, usually rich in carbohydrates and easy to prepare.
Recipes that purport to be “comfort food” are correspondingly diverse. There are meatballs, brownies, greasy cheesy noodles, chicken soup, creamy porridge and crispy fries. All of them should please, remind of better times, nourish and give comfort. Asking a lot from a plate of food.
But in certain situations, the mentioned courts even manage to do this. Food doesn’t solve our problems, but it can help us feel better for a short time.
Fried chicken is the perfect “comfort food”
Regardless of what we might think of the term comfort food, one dish that, at least for carnivores, falls into that category is fried chicken: the smell of the oven, the crispy skin, the juicy meat.
Such a chicken will be an ideal family dinner. Short cooking time, straight into the oven, and at the end everyone reaches out their plates longingly to get a piece of breast or thigh.
We clean the chicken by rubbing it with a marinade of garlic, rosemary and thyme before baking and pushing a sliced lemon into the abdominal cavity. The aromas of spices permeate the meat from all sides during cooking. We also lay out sliced potatoes, onion rings and mushrooms in layers all over the baking sheet. The side dish comes out of the oven ready to serve.
Ingredients for 3 people
1 ready chicken
3 sprigs of rosemary
3 sprigs of thyme
6 cloves of garlic
6 tablespoons of olive oil
2 organic lemons
Peel 6-8 potatoes and cut them into cubes
2 red onions, cut into rings
250 g of mushrooms, cut into quarters
2 teaspoons sweet paprika powder or roast chicken seasoning
Preheat the oven to 220 degrees. Boil the potatoes in boiling salted water for about ten minutes so that they become more crispy in the oven. Finely chop rosemary needles, thyme and garlic cloves and mix with olive oil. Cut one lemon lengthwise into quarters, and cut the other into circles. Season the chicken inside and out with salt and pepper, and rub with paprika or roast chicken seasoning. Then rub the chicken with the herbal marinade, put a little marinade and two slices of lemon under the skin on the side of the breast. Cut the thighs twice with a sharp knife and pour the marinade over the cuts as well. Squeeze the rest of the lemon on your stomach.
Place the chicken on a baking sheet, arrange the potatoes, sliced onions and sliced mushrooms around them, season with salt and pepper and drizzle with olive oil. Put the tray in the oven, after half an hour reduce the temperature to 180 degrees. Bake the chicken for another 20-30 minutes, until the meat juice, which is released when pierced with a fork, becomes transparent.