This “fermière-style” roast chicken with grenaille potatoes is one of the most essential recipes you’ll ever have in your arsenal. If ever there were a recipe to show off the magic a handful of fresh herbs can do, this is it!
Roast Farmers Chicken
Yields 4 Servings
- I chicken, around 1.2 kg
- Coarse salt
- Olive oil
- 1 kg grenaille (new) potatoes
- 4 cloves garlic
- 4 shallots
Put the chicken on a roasting rack and massage it with the mixed herbs, coarse salt, and pepper. Put some of the seasoning inside the chicken. Drizzle lightly with olive oil.
Put the rack in a cold oven, then heat the oven to 180°C. Cook the chicken for about 1 hour and 15 minutes, basting regularly with its juices.
Halfway through cooking, add the garlic cloves and shallots around the chicken, along with the grenaille potatoes, peeled and quartered.
After cooking for 1 hour and 15 minutes, raise the heat to 225°C. Cook for 10 more minutes to attain a crispy skin.
Remove the chicken from the oven, carve, and serve with the roasted potatoes.