Poulet rôti
Serves 1
Directions
- 1Mix softened butter, garlic powder, pepper, smoked paprika, salt, and fresh thyme in a bowl, then add the juice of half a lemon and mix until combined.
- 2Using a spoon, gently separate the skin from the chicken meat, then spread the butter mixture under the skin and rub the remaining butter over the outside of the chicken.
- 3Stuff the cavity of the chicken with half a lemon, a head of garlic, bay leaves, and fresh thyme.
- 4Prepare the vegetables by slicing 3 carrots and halving the baby potatoes, then place them in a bowl and coat with garlic powder, smoked paprika, dried oregano, and olive oil.
- 5Place the stuffed chicken in a roasting pan, surround it with the shallots and remaining garlic cloves, add the seasoned vegetables, drizzle with olive oil and a splash of chicken broth.
- 6Roast at 200°C for 30 minutes, then reduce to 180°C and continue roasting for 1 hour and 15 minutes, basting the chicken occasionally with the pan juices.
Ingredients
- 1 whole poulet fermier
- beurre, softened
- ail en poudre
- poivre
- paprika fumé
- sel
- thym frais
- 1/2 whole citron
- pomme de terre grenaille
- 3 carottes
- origan
- huile d'olive
- 4 gousse ail
- 4 échalote
- feuille laurier
- bouillon de volaille
Equipment
bowlcuillèreplanche à découperplat de cuissonfour
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