Crispy roast chicken with herb butter

Name: Crispy roast chicken with herb butter
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 small twigs rosemary; 50 g soft butter; 7-10 Tbsp salt, pepper; 2 Garlic tubers; 2 TABLESPOONS + some oil; 1 TABLESPOON Sweet peppers; 1⁄2 Tsp Cayenne pepper; 1 Organic chicken (1.5-1.8 kg); 1 kg new potatoes; 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
not easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 small twigs rosemary
50 g soft butter
7-10 Tbsp salt, pepper
2 Garlic tubers
2 TABLESPOONS + some oil
1 TABLESPOON Sweet peppers
1⁄2 Tsp Cayenne pepper
1 Organic chicken (1.5-1.8 kg)
1 kg new potatoes
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary and dab dry, remove the needles and chop finely. Knead with butter. Season with salt and pepper. Peel 4 cloves of garlic, cut into thin slices. Mix 2 tbsp. oil, 2 tbsp. salt, paprika and cayenne.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Fill the chicken with butter and garlic slices under the skin and bind into shape. Rub all around with the spice mix. Place on an oiled fat pan (deep baking tray) and roast in a hot oven for approx. 1 1⁄2 hours.
3
Wash potatoes thoroughly, scrub if necessary. Cut remaining garlic tubers into individual cloves. After approx. 45 minutes frying time, spread the potatoes around the chicken, season with a little salt and finish frying.