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I love a whole roasted chicken.
For me .. That is totaly family-comfort-food ♥
– Think that it is important to get a really nice & good organic chicken, though.
This dish is super delicious & the cabbage salad is really delicious too.
The chicken are so so good, and tastes amazing with the lemon & herbs.
Recipe
Yield: 4 persons
Ingredients:
Chicken:
- 1 whole chicken (Min. 1300 grams)
- 3 lemons
- Sea salt
- Olive oil
- Fresh thyme
- Butter
Potatoes:
- 1 kg small potatoes (Baby potatoes)
- Sea salt
- 6 cloves of garlic + extra cloves to bake whole, with the potatoes
- ½ – 1 dl olive oil
Cabbage salad:
- ½ pointed cabbage (a nice big one)
- 1 big sour apple
- 1 bundle of parsley
- 1 red onion
- 1 tsp akacie honey
- 1 can of creme fraiche (38%) – Use 6 – 7 tbsp
- 2 tsp dijon mustard
- 1 lemon or lime
- Salt & pepper
- ½ tsp ground cummin
- ½ tsp ground sweet paprika
How to make it:
Chicken:
- Pre heat the oven to 200 degrees, hot air
- Wash the chicken & clean it (Not with soap!! 😉 Haha)
- Cut 1 lemon in half & press out the juice
- Rub the lemon juice inside the chicken
- Pick tiny holes all over two lemons, with a trussing needle
- Put the two lemons inside the chicken
- Add a bundle of thyme
- Close the chicken with a trussing needle
- Add the chicken to a ovenprood dish
- Cut two pieces of butter & part them (4 pieces in total)
- The last piece if lemon, you slice in 4 pieces
- Make some space between the chicken meat & the chicken skin (Try not to ruin the skin) with your index finger
- In that space behind the skin, carefully add a piece of butter, push it as long under the skin, as you are able too
- Do the same with the lemon & some thyme (do this with each chicken breast)
- At last add one more piece of butter
- You can Truss the chicken, if you want (To get a better cooking of the chicken – I do as in the video below)
- Butter the chicken with olive oil & sprinkle with lots of sea salt
- Top the chicken with thyme & pieces of lemon
- Put the chicken in the middle of the oven
- Cook for aprox. 30 minutes – Pour some sauce from the dish over the chicken (1 or 2 times)
- After the 30 minutes, take out the chicken, and replace it with a baking pan, with potatoes on
- Add a oven grid on top of that & add the chicken
- Leave to cook for another 30 minutes – Pour some sauce from the dish over the chicken (1 time)
- After 30 minutes, take out the chicken & leave it to rest
- Turn up the heat to 250 degrees, and let the potatoes cook 15 minutes more in the oven
- Take the lemons & thyme out of the chicken – Cut one of the lemons in half
- Part the chicken, add the chicken bits to a bowl & squeeze some lemon juice over it
Potatoes:
- Preheat your oven to 200 degrees – Hot air
- Wash & scrub your potatoes
- Press the garlics & peel the garlics, that is cooked whole
- Pour the potatoes in a freezing bag
- Add garlic & olive oil – Tie a knot on the bag and mix it all very well. If you want, you can leave them in the fridge to marinate, as long as possible
- Put the potatoes on a baking sheet, with baking paper on
- Season with sea salt
- Bake it in the oven, with the chicken for about 30 minutes
- Turn up the heat to 250 degrees & cook for 15 more minutes
Cabbage salad:
- Cut the stalk of the cabbage & ake of half of the leaves
- Wash the leaves, and cut them into thin strips
*I do this by placing the leaves on top of each othet, roll them together & then cut them thinly from the top & down - Put them into a big bowl
- Peel the red onion & cut in half
- Cut it in thin & long pieces
- Wash the apple & parsley
- Chop the parsley
- Peel the apple & grate it
- Add parsley & apple to the bowl
- Mix it well
- In another bowl, mix: Creme fraiche with dijon mustard, spices & honey
- Season with lemon/lime juice and salt & pepper
- Pour the dressing on top of the salad & mix it well
[embedyt] https://www.youtube.com/watch?v=G2leEwcDhXo[/embedyt]
