Garlic Roasted Chicken with Potatoes

Name: Garlic Roasted Chicken with Potatoes
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 Portionen
Ingredients: to taste Fine salt; to taste Pepper; Butter or margarine; Water; 1 bouquet Bouquet garni; 3 têtes Garlic; 1.1 kg Potato; 3 piece Onions; 1.4 kg Chicken

Main course

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This garlic roasted chicken with potatoes is a comforting and flavorful dish, perfect for a family Sunday meal or a special occasion. The garlic confit in its skin delicately perfumes the poultry, while the potatoes absorb the cooking juices for a flavorful side dish. I have been preparing this dish for years and it is always a hit. A real treat, especially in the autumn when the new potatoes are at their peak. Do not hesitate to add a few sprigs of fresh rosemary for an irresistible Provencal touch!

Ingredients (9 ingredients)

to taste Fine salt
to taste Pepper
Butter or margarine
Water
1 bouquet Bouquet garni
3 têtes Garlic
1.1 kg Potato
3 piece Onions
1.4 kg Chicken

Preparation (5 steps)

Chicken preparation

Salt and pepper the inside and outside of the chicken. Add a few unpeeled and washed garlic cloves inside the chicken.

Vegetable preparation

Peel the onions and cut them into strips. Peel the potatoes, wash them and cut them into large cubes.

Cooking the onions and garlic

Thermomix® Setting

5 min/248°F/Speed 1 120

Put the sliced onions and unpeeled garlic cloves in the Thermomix bowl. Add 40g of butter or margarine and 50ml of water. Cook 5 Min./120°C/Stufe 1.

300

Assembly and initial cooking

Place the chicken in a large oven dish. Surround the chicken with the onion and garlic mixture from the Thermomix. Add the bouquet garni. Spread 40g of butter or margarine over the chicken and add water until the wings are covered. Bake in a hot oven at 220°C for 35 minutes.

Adding the potatoes

Remove the dish from the oven. Arrange the cubed potatoes around the chicken. Mix gently. Return to the oven and cook for about 1 hour, basting frequently with the cooking juices. Add water if necessary. Cover with aluminum foil if the whole thing browns too quickly.