France

Poulet rôti

Name: Poulet rôti
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole chicken about 1.4 kg chicken, curry cut (bone in chicken, small pieces); 3 tbsp softened butter; 1 head halved garlic; 1 halved lemon; 1 tsp thyme dried mixed herbs (italian seasoning); 2 sprigs rosemary; 4 medium in chunks potato; 2 quartered onion; Salt, to taste; 1/2 tsp black pepper

Golden skin, lemony juices, potatoes roasting underneath. The French Sunday in one tray.

100 minTime

70 gProtein each

mildSpice

Sunday chicken2 chapters · 1 min read

Make it your way

Grandma's wayButter, thyme, garlic and lemon, roasted over potatoes.

The original

723kcalsame

70 gproteinsame

4 gfibresame

100minutessame

Poulet rôti.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, about 1.4 kg

Butter3 tbsp, softened

Garlic1 head, halved

Lemon1, halved

Dried mixed herbs (italian seasoning)1 tsp thyme

Rosemary2 sprigs

Potato4 medium, in chunks

Onion2, quartered

Saltto taste

Black pepper½ tsp

Method

5 steps

1Pat the chicken dry and salt it inside and out, ideally a few hours ahead in the fridge.
2Rub butter and herbs under and over the skin. Stuff lemon and half the garlic inside. Truss the legs.
3Toss potatoes and onions with salt and a little butter in a tray, set the chicken on top and roast at 210 C.
4Lower to 180 C and roast until the thigh juices run clear and there is no pink at the bone, basting once or twice.
5Rest 15 minutes before carving. Squeeze the roasted lemon over the pan juices.

Serve it like this

Carve on a board and bring to the table with the potatoes and onions from the tray, pan juices in a small jug.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

France

Poulet rôti

Golden skin, lemony juices, potatoes roasting underneath. The French Sunday in one tray.

100 minTime

70 gProtein each

mildSpice

Sunday chicken2 chapters · 1 min read

Make it your way

Grandma's wayButter, thyme, garlic and lemon, roasted over potatoes.

The original

723kcalsame

70 gproteinsame

4 gfibresame

100minutessame

Poulet rôti.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, about 1.4 kg

Butter3 tbsp, softened

Garlic1 head, halved

Lemon1, halved

Dried mixed herbs (italian seasoning)1 tsp thyme

Rosemary2 sprigs

Potato4 medium, in chunks

Onion2, quartered

Saltto taste

Black pepper½ tsp

Method

5 steps

1Pat the chicken dry and salt it inside and out, ideally a few hours ahead in the fridge.
2Rub butter and herbs under and over the skin. Stuff lemon and half the garlic inside. Truss the legs.
3Toss potatoes and onions with salt and a little butter in a tray, set the chicken on top and roast at 210 C.
4Lower to 180 C and roast until the thigh juices run clear and there is no pink at the bone, basting once or twice.
5Rest 15 minutes before carving. Squeeze the roasted lemon over the pan juices.

Serve it like this

Carve on a board and bring to the table with the potatoes and onions from the tray, pan juices in a small jug.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Poulet rôti

Make it your way

Ingredients

Method

Poulet rôti

Make it your way

Ingredients

Method

Make it a meal