Sunday roast chicken
- 1 organic chicken, at least 2.2 kg
- 30 g soft butter
- 3 sprigs lemon thyme
- 3 bay leaves
- 1 large onion, quartered
- 20 small potatoes (Noirmoutier or Ratte)
- 200 g baby carrots
- 200 g yellow pearl onions
- 200 g turnips
- 200 g sweet potatoes
- 3 garlic cloves
- 20 g flat-leaf parsley, minced
- 2 glasses water
- 70 g chilled butter, cut into small cubes
- Salt and freshly ground black pepper
Preheat the oven to 190°C.
Remove the tail end from the chicken and stuff with the bay leaves, lemon thyme and onion.
Brush the butter over the chicken skin, covering it completely.
Season with salt and pepper.
Place the chicken in a cast-iron casserole dish and bake in the oven for 30 minutes.
Meanwhile, wash and peel the vegetables.
Cut into approximately 2-cm cubes, apart from the potatoes and pearl onions, which should be left whole.
After 30 minutes, skim the fat from the casserole dish and add the vegetables, peeled garlic and water.
Place the casserole over a high heat and bring to the boil.
Then return it to the oven and roast for around 30 minutes.
Remove the chicken and cut into pieces.
Return it to the casserole dish and add the cold butter.
Sprinkle with chopped parsley, season to taste and serve.
As chicken breast requires less cooking time than the thighs, I recommend removing it earlier so that it stays succulent. This delicious dish is easy to prepare in one casserole dish for a stress-free Sunday lunch.