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Roast chicken with fine herbs
by: Favuzzi
- Preparation 30 min
- Cooking 60 min
- Portions 4 pers.
Ingredients needed
- 1 chicken (a 1.8 kg chicken should yield 4 to 6 servings)
- Sea salt with fresh herbs 300 g
- 1 lemon with edible peel
- 4 garlic cloves
- 2 tbsp (30 ml) Favuzzi Moderate intensity extra-virgin olive oil
Side dish
- 700 g potatoes
- Sea salt with fresh herbs 300 g
- 1 tbsp (15 ml) Favuzzi Moderate intensity extra-virgin olive oil
- 2 garlic cloves
Products used in this recipe
Steps of preparation
- Preheat the oven to 400°F.
- Wipe down the chicken. If feather residues are present, burn them off with the flame of a lighter.
- Stuff the chicken with two lemon quarters, one garlic clove and Favuzzi herbal salt to taste.
- Rub the outside of the chicken with oil and Favuzzi herbal salt.
- Tie the legs together with a bit of kitchen string so they don’t fall apart during cooking.
- Place the chicken in an oven-safe dish. As a general rule, allow 1 hour of cooking time for each kilogram of chicken. Brush the chicken with more oil if needed.
- While the chicken is in the oven, peel the potatoes, cut them into small irregular pieces and season them with plenty of oil, a few garlic cloves and Favuzzi herbal salt.
- Stir to coat the potatoes evenly. Transfer to the oven and cook for about 1 hour, or until golden and crispy.
- Keep the potatoes warm and add them to the chicken once it has finished cooking. (We are cooking the potatoes and the chicken separately since the latter requires a longer cooking time given its size. If using a smaller chicken, the potatoes can be cooked at the same time.)
Serve the chicken warm. Bon appétit!
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