Pulpe de pui la cuptor cu cartofi crocanti cu parmezan si usturoi

Stii mirosul acela care se aduna prin toata casa cu mult inainte sa fie gata masa si care face pe toata lumea sa apara in bucatarie intreband „in cat timp mancam?” exact asa miros pulpele de pui la cuptor cu cartofi crocanti cu parmezan si usturoi! Piele aurie si crocanta, carne frageda si suculenta, condimentata generos si lasata cateva ore la marinat si cartofi crocanti cu parmezan ras si mujdei de usturoi care fura toata atentia de langa pulpe. Este cina aceea simpla dar spectaculoasa pe care o faci o data si dupa care nu mai ai nevoie de nicio alta reteta de pui la cuptor! Secretul pulpelor perfecte sta in doua lucruri simple: condimentul de pui si praful de copt care patrund adanc in carne daca ii dai timp la frigider. Iar cartofii? Nu sunt o garnitura oarecare, crocanti la exterior, cu parmezan ras care se topeste usor deasupra si mujdei de usturoi proaspat care parfumeaza totul la final. Pulpe de pui la cuptor cu cartofi crocanti cu parmezan si usturoi este reteta completa, satioasa si absolut delicioasa, fara tehnici complicate, fara ingrediente greu de gasit, doar rezultate care fac toata familia fericita!

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INGREDIENTE (pentru 3 portii)

Pentru pulpe de pui:

3 pulpe de pui
3 linguri condiment de pui CIO
1 praf de copt
sare

Pentru cartofi crocanti cu parmezan:

1 kg cartofi
2 linguri ulei de masline
30 grame parmezan ras
½ legatura patrunjel verde
2 catei de usturoi
sare

Curatam bine pulpele de pui si le stergem cu servetele absorbante — umiditatea de la suprafata este inamicul crustei perfecte, asa ca acest pas este esential. Le presaram generos cu sare, condimentul de pui si praful de copt, masam bine fiecare pulpa astfel incat condimentele sa acopere uniform toata suprafata. Le asezam descoperite pe un gratar sau intr-o tava si le lasam la frigider cateva ore — praful de copt face pielea incredibil de crocanta, iar condimentul patrunde adanc si da pulpelor acea aroma intensa si memorabila!

Pregatim tava de copt — turnam o cana de apa pe fundul tavii si asezam un gratar deasupra. Asezam pulpele pe gratar si introducem tava in cuptorul preincalzit la 180°C pentru o ora, pana cand puiul este perfect rumenit, cu pielea aurie si crocanta si carnea care se desprinde usor de pe os. Aburul din apa mentine carnea suculenta la interior in timp ce pielea devine irezistibil de crocanta la exterior — tehnica simpla care schimba totul!

In timp ce pulpele sunt la cuptor, ne ocupam de cartofi. Ii curatam si ii taiem pai, apoi ii lasam in apa rece timp de 30 de minute — acest pas elimina excesul de amidon si este secretul cartofilor cu adevarat crocanti. Ii scurgem bine si ii stergem foarte bine cu un prosop — cartofii trebuie sa fie complet uscati inainte de gatire!

Ii impartim in doua portii si ii punem in airfryer cu sare si o lingura de ulei de masline. Ii gatim la programul de cartofi — aproximativ 30 de minute — pana devin aurii si crocanti. Cand sunt gata, ii lasam 5 minute sa se racoreasca usor, apoi ii transferam intr-un bol incapator. Presaram parmezanul ras si patrunjelul verde tocat marunt si amestecam. Adaugam mujdeiul din 2 catei de usturoi zdrobiti si amestecam din nou — parfumul care se ridica in acest moment este pur si simplu irezistibil!

Servim pulpele de pui aurii si crocante alaturi de cartofii cu parmezan si usturoi si muraturi asortate — masa completa, satioasa si absolut de neuitat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de pulpe de pui la cuptor cu cartofi crocanti cu parmezan si usturoi, te invitam sa incerci si alte retete inspirate:

Aripioare de pui picante cu cartofi la cuptor

English version

Baked Chicken Thighs with Crispy Parmesan and Garlic Potatoes

You know that smell that fills the whole house long before the meal is ready and makes everyone appear in the kitchen asking „how long until we eat?” — that is exactly how baked chicken thighs with crispy parmesan and garlic potatoes smell! Golden and crispy skin, tender and juicy meat, generously seasoned and left to marinate for several hours — and crispy potatoes with grated parmesan and garlic butter that steal all the attention away from the chicken. It is that simple but spectacular dinner you make once and after which you never need another baked chicken recipe! The secret to perfect chicken thighs lies in two simple things — the chicken seasoning and baking powder that penetrate deep into the meat if you give them time in the fridge. And the potatoes? They are not just a side dish — crispy on the outside, with grated parmesan that melts gently on top and fresh garlic butter that perfumes everything at the end. Baked chicken thighs with crispy parmesan and garlic potatoes is a complete, satisfying and absolutely delicious recipe — no complicated techniques, no hard-to-find ingredients, just results that make the whole family happy!

INGREDIENTS (for 3 servings)

For the chicken thighs:

3 chicken thighs
3 tablespoons CIO chicken seasoning
1 teaspoon baking powder
salt

For the crispy parmesan potatoes:

1 kg potatoes
2 tablespoons olive oil
30 grams grated parmesan
½ bunch fresh parsley
2 garlic cloves
salt

Clean the chicken thighs well and pat dry with paper towels — surface moisture is the enemy of the perfect crust, so this step is essential. Season generously with salt, chicken seasoning and baking powder, massaging each thigh well so the seasoning covers the entire surface evenly. Place uncovered on a rack or in a tray and leave in the fridge for several hours — the baking powder makes the skin incredibly crispy, while the seasoning penetrates deep and gives the thighs that intense and memorable flavour!

Prepare the baking tray — pour a cup of water on the bottom of the tray and place a rack on top. Place the chicken thighs on the rack and put the tray in the oven preheated to 180°C for one hour, until the chicken is perfectly golden, with crispy golden skin and meat that falls easily off the bone. The steam from the water keeps the meat juicy on the inside while the skin becomes irresistibly crispy on the outside — the simple technique that changes everything!

While the chicken thighs are in the oven, prepare the potatoes. Peel and cut them into strips, then leave them in cold water for 30 minutes — this step removes excess starch and is the secret to truly crispy potatoes. Drain well and pat very dry with a towel — the potatoes must be completely dry before cooking!

Divide into two portions and place in the airfryer with salt and one tablespoon of olive oil. Cook on the potato programme — approximately 30 minutes — until golden and crispy. Once ready, leave to cool for 5 minutes, then transfer to a large bowl. Scatter the grated parmesan and finely chopped fresh parsley and mix. Add the garlic butter made from 2 crushed garlic cloves and mix again — the aroma that rises at this moment is simply irresistible!

Serve the golden crispy chicken thighs alongside the parmesan and garlic potatoes and assorted pickles — a complete, satisfying and absolutely unforgettable meal!

If you enjoyed this baked chicken thighs with crispy parmezan and garlic potatoes recipe, we invite you to try other recipes for inspiration: Spicy Baked Chicken Wings with Potatoes, Baked Chicken Drumsticks or Oven-Roasted Chicken.

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