Oven Roasted Chicken

• 總時間: 1 hour 30 minutes

食材

This chicken from @aurox_meat is outstanding.

I did my best at recreating this for him, and we drank @ruinart and ate chicken and potatoes. See the full first episode on YouTube and Spotify.

Full recipe below:

1.4 kg x somerset saxon chicken

500g charlotte potatoes (large new potatoes) part boiled in salt water and allowed to cool

2 bulb of garlic

2 lemon

10g Herbes de Provence

300g good quality olive oil

1 large tbsp Dijon mustard

3 tbsp Chardonnay vin

Maldon salt

Black pepper

1 washed butterhead lettuce

步驟

Preheat oven to 220c or (428F).

Remove wing tips from the chicken. Slightly crush the new potatoes in the palm of your hand to just break the skin. In a large roasting tray, sit the chicken, surrounded by the potatoes, halved garlic bulb and lemon wedges. Dress everything in a good amount of olive oil. Season with salt, pepper and Herbes de Provence. Cook at 220c for 45 minutes. Allow the chicken to rest for 45 minutes in the same tray.

Remove the potatoes, lemon and garlic and reserve. Squeeze the roasted garlic into the tray, along with the roasted lemons juice. Then add Dijon mustard, chardonnay vinegar. Pour all the resting juice from the chicken into the tray. Emulsify together using a whisk, adding more olive oil if necessary.

To break down the chicken: Place the roasted chicken breast-side up on a cutting board. Pull one leg away from the body and cut through the skin to expose the joint; pop it, then slice off the drumstick and thigh. Repeat on the other side. Separate drumsticks from thighs at the joint. Slice along each side of the breastbone, then cut downward to remove the breast halves. Cut each breast into three pieces.

Dress the chicken in the vinaigrette and then repeat with the whole lettuce. Remove the root of the lettuce by tearing out. Sit on a plate and serve with the potatoes and chicken.