Farm Chicken Roasted with Potatoes

Name: Farm Chicken Roasted with Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 Portionen
Ingredients: 1 piece Farm chicken; 12 piece Potato; 4 clove Garlic; 2 Branches Thyme; 3 c. à soupe Olive oil; 1 noix Butter; 1 verre(s) Water; to taste Salt; to taste Ground pepper

Main course

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Cook Time

1 h 50 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This farm chicken roasted with potatoes is a comforting and flavorful dish, perfect for a family meal or a special occasion. I love preparing this dish, because it is simple to make and always appreciated. The potatoes, cooked in the chicken's juices, become tender and fragrant. The fresh thyme adds a delicate aromatic touch. This dish is ideal for autumn or winter evenings, when you want a warm and comforting meal. Feel free to add other seasonal vegetables, such as carrots or onions, for an even more complete dish. Baking in the oven results in a chicken that is golden and crispy on the outside, while remaining tender on the inside. A real delight!

Ingredients (9 ingredients)

1 piece Farm chicken
12 piece Potato
4 clove Garlic
2 Branches Thyme
3 c. à soupe Olive oil
1 noix Butter
1 verre(s) Water
to taste Salt
to taste Ground pepper

Preparation (6 steps)

Preheat the oven

Preheat your oven to 180°C.

Prepare the garlic

Thermomix® Setting

3 sec/Speed 7

Put 4 cloves of garlic in the bowl and chop them for 3 Sek./Stufe 7.

Prepare the chicken

In an oven dish, put your whole chicken. Brush it with 3 tbsp of olive oil, a knob of butter and season it with salt, pepper, then add 1 glass of water.

Add the garlic and thyme

Add the chopped garlic and 2 sprigs of thyme to the chicken.

Baking in the oven

Bake your dish at medium height for about 1 hour 30 minutes. Stir from time to time so that the potatoes do not stick to the bottom of your dish. Remember also to baste your chicken from time to time so that it is more tender.

Serve

When your chicken is cooked, take it out of the dish and cut it on a board. Then put it back in your oven dish. Serve hot, with a well-seasoned green salad.