spit-roasted chicken my way Ingredients: 1- onion - 2 teaspoons of - salt pepper olive oil butter - 1- free-range chicken 1.5 kg gutted garlic tarragon dehydrated herbs of Provence - 5- potatoes.
Utensils： 1 salad bowl - 1 salad bowl 1 Oven - 1 Kitchen knife - 1 brush - 1 pitter 1 kitchen scale -
Total time:
1h40
Preparation:
10 min -
Cooking:
1h30
Phase 1
1 hour before, soften a large piece of butter.
Phase 2
Meanwhile, slice the onion and 2 or 3 cloves of garlic.
Phase 3
Mix the softened butter, chopped garlic and onion, salt, pepper,tarragon and Provence herbs.
Phase 4
Preheat your oven to 200°, thermostat 6-7.
Phase 5
Stuff the inside of your chicken with your preparation (keep a little to rub on the skin of the chicken before putting it in the oven).
Phase 6
Prick a few pieces of garlic under the skin of the chicken using the tip of a knife.
Phase 7
It's time to pass the spit through the poor beast ;-)
Phase 8
Now the potatoes that will accompany our chicken: peel and cut your potatoes into large cubes.
Phase 9
Spread a drizzle of olive oil on it, also put a little pepper, salt and Provence herbs on top. Mix everything to distribute the preparation.
Phase 10
Keep them in a container, we will put them directly under the chicken on the grill pan about 45 minutes before the end of cooking.
Phase 11
Once all this is done, prepare a salader with water and olive oil (50%/50%) in order to brush your chicken regularly during cooking.
Phase 12
The oven is now at 200°, it is time to put our chicken in the oven. But first, brush it with the rest of your butter mixture.
Phase 13
Don't forget to place your fry pan under the chicken ;-)
Phase 14
Cook for 30 minutes per pound of chicken, remembering to water it regularly.
Phase 15
Place your potatoes on the drip pan directly under the chicken about 45 minutes before the end of cooking.
Phase 16
Happy tasting!
Utensils： 1 salad bowl - 1 salad bowl 1 Oven - 1 Kitchen knife - 1 brush - 1 pitter 1 kitchen scale -
Total time:
1h40
Preparation:
10 min -
Cooking:
1h30
Phase 1
1 hour before, soften a large piece of butter.
Phase 2
Meanwhile, slice the onion and 2 or 3 cloves of garlic.
Phase 3
Mix the softened butter, chopped garlic and onion, salt, pepper,tarragon and Provence herbs.
Phase 4
Preheat your oven to 200°, thermostat 6-7.
Phase 5
Stuff the inside of your chicken with your preparation (keep a little to rub on the skin of the chicken before putting it in the oven).
Phase 6
Prick a few pieces of garlic under the skin of the chicken using the tip of a knife.
Phase 7
It's time to pass the spit through the poor beast ;-)
Phase 8
Now the potatoes that will accompany our chicken: peel and cut your potatoes into large cubes.
Phase 9
Spread a drizzle of olive oil on it, also put a little pepper, salt and Provence herbs on top. Mix everything to distribute the preparation.
Phase 10
Keep them in a container, we will put them directly under the chicken on the grill pan about 45 minutes before the end of cooking.
Phase 11
Once all this is done, prepare a salader with water and olive oil (50%/50%) in order to brush your chicken regularly during cooking.
Phase 12
The oven is now at 200°, it is time to put our chicken in the oven. But first, brush it with the rest of your butter mixture.
Phase 13
Don't forget to place your fry pan under the chicken ;-)
Phase 14
Cook for 30 minutes per pound of chicken, remembering to water it regularly.
Phase 15
Place your potatoes on the drip pan directly under the chicken about 45 minutes before the end of cooking.
Phase 16
Happy tasting!