Recipe French Roast Chicken

In a pot ideally stove and oven proof melt a tablespoon of butter and a teaspoon of cooking oil over low medium flame.

Recipe french roast chicken. Season the chicken with dried thyme salt about 1 teaspoon on each side of the chicken and generous amount of black. Ingredients for the chicken 2 to 3 cups roughly chopped assorted root vegetables carrots parsnips potatoes 2 medium yellow onions thickly sliced 2 tablespoons olive oil 2 small lemons preferably organic zest grated from 1 6 sprigs fresh thyme 2 teaspoons flaky sea salt 1 teaspoon freshly. Preheat oven to 180c 350 fahrenheit.

Remove the leaves from the thyme rosemary and sage. Preheat oven to 425. Sprinkle the inside of the chicken with 1 2 teaspoon salt and then smear in 1 tablespoon of the butter.

Mix well with the potatoes and put the chicken back in the oven for 25 minutes. Instructions preheat the oven to 375 f. Bake for 1 hours or until chicken is cooked and juices run clear when pierced at the hip joint.

Combine cornflour and water in a a small bowl and set aside. Thoroughly pat dry the chicken using paper towels. Truss and dry the chicken and rub the skin with the other half of the butter.

Melt butter in a small saucepan with cooking oil. Start by roasting the chicken in a preheated oven at 200 degrees celsius 396 f with the potatoes and garlic on either sider for the first 30 minutes 15 minutes on each side the only turn the chicken flat on its back and add the onions and tomatoes. Rinse and remove any giblets from the inside of the chicken.