Description

This farmyard chicken roasted with potatoes is a comforting and tasty 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 juice, become melting and fragrant. The fresh thyme brings a delicate aromatic touch. This dish is ideal for autumn or winter evenings, when you want a hot and comforting meal. Feel free to add other seasonal vegetables, such as carrots or onions, for an even more complete dish. Baking allows you to obtain a golden and crispy chicken on the outside, while remaining soft on the inside. A real delight!

Ingredients (9 ingredients)

1 piece Farmyard 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 garlic cloves in the bowl and chop them for 3 Sek./Stufe 7.

Prepare the chicken

In a baking 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

Bake your dish in the middle for about 1h30. Stir from time to time so that the potatoes do not stick to the bottom of your dish. Also remember to baste your chicken from time to time so that it is softer.

Serve

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

Finished cooking? Great! 🎉

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About this recipe

Farmyard Chicken Roasted with Potatoes: A Classic Revisited This dish evokes for me Sundays with the family, the comforting smells that fill the house and the laughter around a well-stocked table. It is a simple, authentic dish, which recalls the culinary traditions of our grandmothers. The idea of roasting a whole chicken with potatoes is an ancestral method, passed down from generation to generation, and that I have adapted happily to the use of the Thermomix® for an even easier and faster preparation. The choice of ingredients is essential for the success of this dish. The farmyard chicken, raised in the open air, offers a more tasty flesh and a firmer texture than industrial chickens. The potatoes, preferably firm flesh like Charlotte or Roseval, absorb the flavors of the cooking juice and become melting at will. The garlic, chopped finely in the Thermomix®, delicately perfumes the chicken and the potatoes. The fresh thyme, with its herbaceous and slightly lemony notes, brings a touch of freshness and elegance. The olive oil, rich in aromas, contributes to the browning of the chicken and the cooking of the potatoes. The butter, added in small quantity, brings a touch of indulgence and softness. For the preparation, the Thermomix® is a valuable ally. The chopping function of the garlic is fast and efficient, allowing to release all its aromas. Although the Thermomix® does not cook the chicken directly, it greatly facilitates the initial preparation. Feel free to massage the chicken with a mixture of olive oil, salt, pepper and herbs from Provence before baking it. During cooking, regularly baste the chicken with its juice so that it remains soft and golden. If the potatoes colour too quickly, cover the dish with a sheet of aluminum. For a vegetarian version, you can replace the chicken with a large whole cauliflower, which you will brush with olive oil and spices such as smoked paprika or curry. You can also add other seasonal vegetables, such as carrots, onions, courgettes or peppers, for an even more complete dish. For a touch of originality, you can add some black olives or capers to the dish. Serve this farmyard chicken roasted with potatoes hot, accompanied by a crunchy green salad and a light vinaigrette. A dry and fruity white wine, like a Sancerre or a Pouilly-Fumé, will perfectly accompany this dish. You can also propose a yogurt and fresh herb sauce to accompany the chicken. The chicken leftovers can be kept in the refrigerator for 2 to 3 days. You can use them to prepare salads, sandwiches or soups. The potatoes can be reheated in the oven or in a pan. For an advance preparation, you can prepare the chicken and the potatoes the day before and keep them in the refrigerator. It will suffice to bake them on the same day.