Oven-roasted chicken with baby potatoes
Serves : 4 people
Preparation : 15 minutes
Cooking : 1 hour 50
Ingredients
-
1 chicken whole, about 2 kg
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2.2 lb of baby potatoes
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6 pods of garlic
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4 branches of thyme
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2 branches of rosemary about 10 cm each
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1 glass of chicken broth
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2 tbsp of duck fat or oil, if unavailable
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salt, pepper
- Kitchen utensils
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cast-iron casserole
Instructions
Preheat your oven to 180°C.
Remove the giblets from the chicken.
Cut off the head if it’s still there!
Place the whole chicken in the casserole dish, and the giblets next to it if you have them.
Brush the chicken with duck fat or oil using a tbsp.
Season with salt and pepper.
Prepare the chicken broth and pour it into the casserole dish.
Add the unpeeled garlic cloves, along with the thyme and rosemary.
Season with salt and pepper.
Cover and bake for a time corresponding to the weight of your chicken (see instructions in the introduction).
Remove the casserole dish from the oven every half hour, and turn the chicken each time, basting it with the juices so that the meat absorbs them and doesn’t dry out too much.
Rinse and gently brush the baby potatoes to remove any remaining dirt.
Don’t peel them—they’re delicious with their very thin skins!
When there’s an hour and a quarter left in the cooking time, arrange the baby potatoes around the chicken.
Cover and return to the oven.
When there are 45 minutes left in the cooking time, remove the lid from the casserole dish and return it to the oven.
Cooking uncovered will allow the chicken and potatoes to brown, while having absorbed as much of the juices as possible beforehand.
Once the chicken is cooked, ladle out one or two scoops of the cooking juices and transfer them to a bowl or saucepan.
Carve the chicken and arrange the pieces on a serving platter, accompanied by the baby potatoes and the sauce.