Roasted chicken is a classic that is suitable for any occasion. In Poland, it holds a firm place at the table, whether it's a Sunday or another holiday. The key to the delicious flavor is the butter with marjoram, which is placed under the chicken's skin. This makes the meat incredibly juicy and saturated with flavor during roasting. The addition of garlic and other herbs only enhances its character. It is a dish that has both simplicity and sophistication. It is often roasted along with potatoes and other root vegetables, which absorb all the juices from the chicken and become equally delicious. This is a perfect example of Polish home cooking in all its glory.
Thoroughly wash the chicken inside and out and pat it dry with paper towels. This is crucial for crispy skin.
In a bowl, mix the softened butter, crushed garlic, marjoram, salt, and black pepper. Carefully place this mixture under the skin on the chicken's breasts and thighs, and spread the rest over the entire surface of the chicken.
You can let the chicken marinate in the refrigerator for at least 30 minutes, but ideally for several hours.
Preheat the oven to 180°C (350°F). Place the chicken in a roasting pan, and you can arrange the cut potatoes and other vegetables around it.
Roast for about 1.5 hours. Then, increase the temperature to 200°C (400°F) and roast for another 15-20 minutes, until the skin is golden and crispy. To check if the chicken is done, pierce the thigh – the juices should run clear.
Let the roasted chicken rest for 10 minutes to allow the juices to redistribute. Then, portion it out and serve with the roasted potatoes and your favorite salad. You can make a great gravy from the pan drippings.