Herb chicken with braised potatoes

Name: Herb chicken with braised potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 Stem/s Parsley; 2 Branch/s Rosemary; 1 Garlic clove; 4 TABLESPOONS soft butter; 1 Organic Lemon; 1 ready-to-cook farmer chicken (approx. 1.6 kg); 7-10 Tbsp salt and pepper; 1 TABLESPOON Olive oil; 500 g Potatoes; 1 collar Carrots; 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Crispy fried and wonderfully aromatic thanks to homemade herb butter

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 Stem/s Parsley
2 Branch/s Rosemary
1 Garlic clove
4 TABLESPOONS soft butter
1 Organic Lemon
1 ready-to-cook farmer chicken (approx. 1.6 kg)
7-10 Tbsp salt and pepper
1 TABLESPOON Olive oil
500 g Potatoes
1 collar Carrots
7-10 Tbsp Kitchen yarn

Directions

1
For the herb butter, wash the parsley and rosemary, pluck off the leaves or needles and chop finely. Peel garlic and chop finely. Mix butter, herbs and garlic.
2
Rinse lemon with hot water and cut into quarters. Rinse chicken and pat dry. Gently loosen the skin on the breast and lower thighs with your fingers. Gently push herb butter under the skin. Fill lemon into the belly opening. Tie the legs tightly. Season chicken with salt and pepper. Spread with 1 tablespoon of oil. Bake in a flat roaster in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 1 1⁄2 hours.
3
Wash and halve the potatoes. After about 30 minutes add to the chicken. Season with salt and pepper and bake.
4
Clean the carrots, leaving a little green. Peel and wash the carrots and cut them in half lengthwise. After approx. 45 minutes, add to the chicken and fry. Turn the vegetables in between. Season to taste before serving.