Pui la cuptor – reteta de duminica care aduna familia in jurul mesei! Daca e duminica, e rost de mirosuri care ne scot din camera si ne trag direct in bucatarie. Astazi e despre un pui la cuptor, fraged si aromat, care se rumeneste molcom in cuptor si nu se grabeste nicaieri – la fel ca noi, cand vrem sa ne bucuram de o masa in tihna. Reteta asta e simpla si tare gustoasa, numai buna de pregatit cand ai chef sa impresionezi fara prea multa bataie de cap. Hai sa vedem cum facem magia sa miroasa in toata casa.

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INGREDIENTE  (pentru 4 portii)

• 1 pui de aprox 1,5 kg
• 5 catei usturoi
• 2 linguri ulei de masline
• 1 lingurita boia dulce
• 2 linguri pasta de ardei
• Sare

Incepem prin a face cunostinta cu eroul nostru – puiul. Il curatam bine si il taiem pe partea cu pieptul, ca sa-l putem aseza frumos si plat in tava. Asta il va ajuta sa se coaca uniform si sa prinda o crusta care da dependenta.

Intr-un bol mic, zdrobim usturoiul si il amestecam cu sare, ulei de masline, boia si pasta de ardei. Practic, facem o marinata care o sa transforme un pui banal intr-o vedeta de cuptor.

Il ungem generos cu marinata, atat pe interior cat si pe exterior. Nu ne grabim, il masam ca la spa, ca sa intre aromele bine in carne. Dupa care il trimitem la frigider timp de 12 ore. Da, stiu, e greu sa astepti, dar crede-ma, merita.

Dupa ce timpul de marinare a trecut, scoatem puiul din frigider cu vreo ora inainte de a-l baga la cuptor. Asta il ajuta sa nu sufere un soc termic.

Intre timp, preincalzim cuptorul la 180 de grade Celsius. Asezam puiul pe un gratar in tava si turnam in tava cam 2 litri de apa fierbinte. Apa va face aburi si va mentine carnea frageda.

Acoperim puiul cu o hartie de copt umeda si apoi cu folie de aluminiu. Il bagam in cuptor pentru o ora. Dupa prima ora, scoatem hartia si folia si il mai lasam inca o ora, ca sa se rumeneasca frumos si sa faca pielea aia crocanta pe care sa se bata toata lumea.

Cu ce servim? Traditia spune: cartofi prajiti si mujdei. Si are dreptate! Cartofii crocanti si mujdeiul usturoiat completeaza perfect acest pui suculent si aromat. Poti pune si o salata verde langa, dar asta mai mult pentru linistea constiintei.

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English version

Oven-Roasted Chicken

Oven-Roasted Chicken – A Sunday Recipe That Brings the Family Together! If it’s Sunday, there’s bound to be a delicious smell sneaking out of the kitchen and pulling everyone from their rooms. Today’s story is all about oven-roasted chicken – tender, flavorful, and slow-roasted to golden perfection. Just like us on a lazy Sunday, this chicken isn’t in a rush. It takes its time to get just right. This recipe is simple, incredibly tasty, and perfect when you want to impress without stressing out. So let’s get into it – and soon your house will smell like a cozy bistro.

INGREDIENTS (for 4 servings)

• 1 whole chicken, approx. 1.5 kg
• 5 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• 2 tablespoons red pepper paste
• Salt (to taste)

We start by getting to know our main character – the chicken. Clean it well and cut it open along the breast side so you can lay it flat in the baking tray. This way, it cooks evenly and forms that irresistible golden crust.

Next, in a small bowl, crush the garlic and mix it with salt, olive oil, paprika, and pepper paste. What we’ve got now is a marinade that’s about to turn a regular chicken into a true oven superstar.

Rub the chicken generously with this marinade, both inside and out. Take your time – think of it like a little spa treatment for the chicken. Once it’s all covered, pop it in the fridge and let it marinate for 12 hours. Yep, patience is key here, but trust me, it’s worth it.

After the marinating time, take the chicken out of the fridge about an hour before cooking, so it doesn’t go into temperature shock.

Preheat the oven to 180°C (356°F). Place the chicken on a rack inside a baking tray and pour about 2 liters of hot water into the tray. The steam will help keep the meat tender.

Cover the chicken with a damp sheet of baking paper and then with aluminum foil. Pop it into the oven for an hour. After that first hour, remove the foil and paper, and let it roast for another hour until it’s beautifully browned and the skin gets that satisfying crunch.

What do we serve it with? Tradition says: fries and garlic sauce. And tradition knows best! Crispy fries and garlicky mujdei (Romanian garlic sauce) are the perfect match for this juicy, flavorful chicken. A green salad on the side works too – mostly for peace of mind.

If you enjoyed this oven-roasted chicken recipe, you might also want to try Lemon and Garlic Chicken, Roast Chicken Legs or Chicken in Vegetables Brine.

ENJOY OUR RIDE!

• Pulpe de pui la cuptor
• Supa crema de dovlecei
• Banana Bread
• Lup de mare cu rosii cherry si masline
• Ciorba radauteana cu crema de legume