Chicken with butter and herbs
SOMETHING EXTRA For the potato gratin, slice 1.2 kg of peeled potatoes as thinly as possible (a mandoline works well). Grease a 28 x 17 cm deep baking dish with 1 tablespoon of butter and start stacking the potato slices in it so that they partially overlap.
Ingredients · Servings For 4–6 people
- 70g butter
- 30 g herbs
- 400 ml chicken broth
Method · 2 h
- Preheat the oven to 230 °C. Season the chicken with salt and pepper on all sides.
- In a bowl, mash the butter and herbs into a paste. Carefully rub as much of the herb paste as possible under the skin of the chicken breast, being careful not to break the skin – the aim is to create two 'butter pockets' on the breast and then use your fingers to spread them out over as much of the breast muscle as possible. Brush the remaining butter over the thighs and outer breast of the chicken.
- Place a whole apple in the cavity (the apple will reduce the risk of the meat drying out) and tie the chicken's legs with kitchen string.
- Place the chicken in a deep baking dish with a lid and pour in the stock. Cover and bake for 30 minutes.
- Then uncover the baking dish, reduce the temperature to 200°C and roast the chicken for another 45–60 minutes until golden brown. Baste the chicken with the sauce regularly during the roasting process and add more stock as needed. Check that the meat is cooked through before serving.
- Remove the baked chicken from the oven, let it rest briefly, and serve with a side dish of your choice.