Roasted chicken with herbs for large tablée

Method

1. 1

   Preheating

2. 2

   Start by preheating the oven to 200°C (preferably rotating heat). This step ensures an immediate homogeneous cooking when cooking chickens. Be careful not to bake until the indicated temperature is reached for perfect cooking.

3. 3

   Preparation of spices

4. 4

   Peel the garlic and leave the pods whole. Strip the thyme, rinse the parsley, chop it coarsely, cut the rosemary into pieces. Take the lemon zest and then their juice. Mix the herbs, garlic, zest, and a little olive oil in a bowl, then reserve.

5. 5

   Preparation of vegetables

6. 6

   Peel the onions, carrots and wash the celery. Cut them into big pieces. Spread these vegetables in the bottom of a large roaster, they will serve as an aromatic bed for chickens. Season with salt, pepper and add a fillet of white wine over it.

7. 7

   Preparation of chickens

8. 8

   Season generously inside and outside each chicken. Massage them with mustard, paprika, then softened butter. Stuff the poultry with some of the previously prepared grass, garlic and lemon mixture.

9. 9

   Installation for cooking

10. 10

    Place the chickens on the vegetable bed in the roasting pan. Add the slightly burnt rosemary branches around and the rest of the grass mixture. Pour the chicken broth and the rest of the white wine around without wetting the poultry skin. Water with a fillet of olive oil.

11. 11

    Cooking

12. 12

    Bake the roaster mid-height and roast for about 1h45. Water chickens regularly with cooking juice. Cover with foil if the coloring becomes too fast. At the end of cooking, check that the poultry are cooked well and the skin is golden.

13. 13

    Rest

14. 14

    Take the chickens out of the oven and cover them with a sheet of aluminium paper. Let them rest for 10 to 15 minutes. This pause time will help relax the flesh and distribute the juices well for even more tasty poultry.

15. 15

    Service

16. 16

    Cut the chickens into generous pieces, put them on a large serving dish with roasted vegetables around. Water filtered cooking juice and sprinkle with fresh parsley if desired. Serve well hot to treat your big tab.

Nutrition

calories

138

fatContent

6.4

fiberContent

1.4

sugarContent

1.8

sodiumContent

0.56

proteinContent

16.2

carbohydrateContent

2.7

saturatedFatContent

2

Indicative values from the source, for the original recipe.

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