Name: Roasted Chicken with Herbs and New Potatoes
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 Servings
Ingredients: 1 piece 2kg free-range chicken; 10 piece new potatoes or new potatoes; 2 c. à s. duck fat; 6 clove garlic; 1 branche rosemary; 1 feuille bay leaf; 1 branche thyme; to taste Salt or fine salt; to taste Mill pepper

Description

This herb roasted chicken is the ultimate family dish, perfect for a Sunday lunch or holiday meal. I love preparing this recipe because it is simple and the result is always tasty. The chicken, stuffed with aromatic herbs and garlic, is roasted to perfection, while the new potatoes cook underneath, soaking up the poultry juices. A real delight! Duck fat brings a rich and incomparable flavor. Feel free to use different herbs according to your taste. A comforting and convivial dish that will please everyone.

Ingredients (9 ingredients)

1 piece 2kg free-range chicken

10 piece new potatoes or new potatoes

2 c. à s. duck fat

6 clove garlic

1 branche rosemary

1 feuille bay leaf

1 branche thyme

to taste Salt or fine salt

to taste Mill pepper

Preparation (6 steps)

Preparation of herbs and garlic

Thermomix® Setting

3 sec/Speed 7

Put the 6 cloves of garlic in the Thermomix bowl and chop for 3 Sek./Stufe 7. Transfer the chopped garlic to a small bowl.

Chicken preparation

Stuff the inside of the 2 kg chicken with the chopped garlic, the rosemary sprig, the bay leaf and the thyme sprig. Salt and pepper the inside of the chicken.

External preparation of the chicken

Salt the outside of the chicken and brush with 2 tbsp of duck fat.

Potato cooking

Wash and scrub the 10 new potatoes. If they are large, peel them and cut them into cubes. Put the potatoes in an oven dish.

Oven cooking

Put the chicken on the spit and cook in a conventional oven at Th. 6/7 or 190°C for about 2 hours. Put the potatoes under the chicken in the drip pan, adding a little water from time to time if necessary. Baste the chicken while cooking.

Rest and service

Let the chicken rest for 30 minutes in a warm place. Reheat the chicken for a few minutes in the oven and serve immediately!

Finished cooking? Great! 🎉

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About this recipe

Herb roasted chicken with new potatoes is a bit like my Proust's madeleine. It reminds me of Sunday lunches at my grandmother's, where the smell of roasting chicken filled the whole house. It was a simple dish, but always prepared with love and generosity. I adapted her recipe to the Thermomix® to save time, but while preserving the essence of this family dish. The choice of ingredients is essential to the success of this dish. The free-range chicken, with its firm and tasty flesh, is essential. The new potatoes, with their thin skin and slightly sweet taste, absorb the chicken's cooking juices wonderfully. Duck fat, for its part, brings an incomparable richness and depth of flavor. It could be replaced by olive oil, but the result would be less gourmet. The aromatic herbs, rosemary, thyme and bay leaf, delicately perfume the poultry and potatoes. The garlic, finely chopped in the Thermomix®, diffuses its powerful aroma inside the chicken. For the preparation, the Thermomix® is a valuable ally. It allows you to chop the garlic in seconds, effortlessly. It can also be used to prepare a marinade based on herbs and olive oil, if you want to intensify the flavors. The trick is to dry the chicken well before brushing it with duck fat, so that it browns evenly. During cooking, it is important to regularly baste the chicken with its juice, so that it remains moist. If the potatoes start to dry out, you can add a little water to the drip pan. Of course, you can vary the pleasures by using other aromatic herbs, such as sage, oregano or parsley. For a vegetarian version, you can replace the chicken with a large butternut squash stuffed with vegetables and herbs. You can also add root vegetables, such as carrots or parsnips, to the potatoes. To accompany this dish, I suggest a crisp green salad, seasoned with a light vinaigrette. You can also serve a yogurt and herb sauce, to bring a touch of freshness. A glass of dry and fruity white wine will go perfectly with the flavors of chicken and potatoes. If you have leftovers, you can shred the chicken and use it to garnish sandwiches or salads. The potatoes can be reheated in a pan or in the oven. Roasted chicken can be stored in the refrigerator for 2 to 3 days. It can also be frozen, but it may lose some of its texture. To save time, you can prepare the chicken the day before and cook it the same day.