Roast chicken with toast and artichokes

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash herbs, shake dry, pluck leaves and chop coarsely. Mix with the butter. Wash chicken inside and out and pat dry. Remove the skin from the breast meat. Spread herb butter between skin and meat

2. 2

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Divide garlic bulb into cloves. Peel, wash and cut potatoes into thick slices. Heat 2-3 tablespoons of oil in a large roaster.

3. 3

   Fry the potato slices briefly in it. Season with salt and pepper. 1⁄8 Pour on l water. Pluck or cut bread into large pieces and place on top. Spread garlic cloves over it. Place the chicken on top and roast in a hot oven for about 30 minutes.

4. 4

   Then switch the temperature down (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) and continue cooking for about 50 minutes.

5. 5

   In the meantime, drain the artichokes and cut the hearts in half or quarters depending on their size. For the vinaigrette, mix lemon juice with mustard, salt and pepper. Fold in 3 tablespoons of oil. Add the artichokes to the chicken about 10 minutes before the end of the frying time.

6. 6

   Prick a chicken leg with a roasting fork or a sharp knife. If the juice comes out clear, the chicken is cooked. Take it out and cut it into pieces. Cut the breast meat into slices.

7. 7

   Arrange the chicken with the potato-bread-artichoke mix and drizzle the vinaigrette over it. Green salad tastes good with it.

Nutrition Facts

KCAL
940 kcal

CARBS
52 g

FATS
50 g

PROTEINS
64 g