Stuffed whole-roast chicken with baby potatoes and chicken gravy
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Ingredienti per 2-4 people
salt and freshly ground black pepper, to taste
3 baby marrows, topped and tailed
6 baby onions, halved
4 carrots, peeled and cut to size
150ml olive oil
1 whole chicken
50g mixed herbs, chopped
2 garlic cloves, finely chopped
100g butter
12 baby potatoes, halved
- Preparazione → 30 min
- Cottura → 90 min
- Difficoltà → Facile
1 Preheat oven to 180C. Season the marrows, onions and carrots and splash with 80ml oil. Rub the seasoning well into the vegetables.
2 Gently stuff the vegetables into the cavity of the chicken
3 Use kitchen string to tie the legs together and hold the vegetables inside
4 Put herbs in a small bowl and add butter and garlic and combine well
5 gently place the butter mixture between the skin and the flesh of the chicken but be careful not the tear the skin.
6 place the potatoes in a roasting dish, season and drizzle with 45ml oil. Rub oil all over potatoes
7 place the chicken on top of the potatoes. Rub the outside of the chicken with salt, pepper and the remaining oil. Roast until the juices run clear, about 1 hour 30min, depending on the size of the chicken. Drain the pan to emulsify the gravy
8 remove the string and take the vegetables out of the chicken. Place the vegetables and potatoes on a plate, top with sliced chicken and drizzle with gravy.
