Roasted Poultry with Aromatics and Potatoes
Main course
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Cook Time
1 h 20 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This dish of roasted poultry with aromatics and potatoes is a classic revisited with the Thermomix®. I love to prepare this dish, especially in autumn, because the comforting flavors of herbs and spices blend perfectly with the sweetness of the potatoes. The poultry is tender and juicy, imbued with the aromas of ras el-hanout, paprika, and cumin. It is a family dish par excellence, easy to make and sure to delight everyone's taste buds. Ideal for a Sunday lunch or a convivial dinner with friends. You can vary the spices according to your tastes, adding for example a pinch of Espelette pepper for a spicier touch.
Ingredients (12 ingredients)
-
1 piece Chicken
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4 piece Potato
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1 piece Onion
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2 clove Garlic
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1 c. à café Ras el-hanout
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1 c. à café Paprika
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1 c. à café Cumin
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1 branche Thyme
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1 feuille Bay leaf
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2 c. à soupe Olive oil
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2 pinch Salt
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2 pinch Pepper
Preparation (4 steps)
Preheat the oven and prepare the ingredients
Preheat the oven to 230°C (th.8). Wash the thyme sprig and bay leaf. Peel the 2 cloves of garlic.
Prepare the poultry
Clean the poultry. In a small bowl, mix 1 tsp of ras el-hanout, 1 tsp of paprika, 1 tsp of cumin, 2 pinches of salt and 2 pinches of pepper. Drizzle the poultry with 2 tbsp of olive oil. Season the skin of the poultry with the spice mixture. Salt and pepper the inside of the poultry.
Prepare the vegetables
Peel 1 onion and cut it into large pieces. Peel 4 potatoes and cut them into quarters.
Assemble and cook
Line an oven-safe casserole dish with parchment paper and place the poultry in it. Place the pieces of onion in the poultry and around it. Insert the 2 cloves of garlic, the sprig of thyme and the bay leaf into the poultry. Add the potato wedges around the poultry. Place the lid and bake for 1 hour.
Finished cooking? Great! 🎉
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Created by
Camille Thomas
2
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