Recipe from:
Asian Food Channel
For the chicken
1 chicken, about 3 pounds/1.2 kg
A sprig of rosemary
A sprig of thyme
A few sprigs tarragon
Salt and pepper
1/4 cup/60 g butter
For the vegetables
6 small potatoes, peeled and cut into grins
4 carrots, cut in half, then halved lengthwise
3 leeks, trimmed and cut into logs
2 handfuls of cherry tomatoes
3 tablespoon olive oil
Coarse sea salt and pepper
2 tablespoons butter
2 bay leaves
a branch of rosemary, cut in three
Method
Heat the oven to 400°F/200°C.
Stuff the chicken with the herbs and truss it.
Season all over with salt and pepper.
Set the chicken in a roasting pan on its left leg,
and set the butter on top.
Bake 15 minutes.
Turn the bird onto its right leg for 15 minutes.
Turn on its back for 15 minutes.
Finally, set it upright and continue cooking until done,
Bake 15 minutes.
Turn the bird onto its right leg for 15 minutes.
Turn on its back for 15 minutes.
Finally, set it upright and continue cooking until done,
about 1/2 an hour more or until the juices run clear.
Remember to baste the bird constantly as it roasts.
It is done when the juices at the leg run clear.
Heat the oven to 400°F/200°C.
Toss the vegetables with the olive oil and salt and pepper.
Spread over a baking sheet.
Cut the butter into little pieces over top and tuck in the herbs.
Bake until tender and even slightly caramelized, about an hour, tossing occasionally.
For the plate
Remember to baste the bird constantly as it roasts.
It is done when the juices at the leg run clear.
Heat the oven to 400°F/200°C.
Toss the vegetables with the olive oil and salt and pepper.
Spread over a baking sheet.
Cut the butter into little pieces over top and tuck in the herbs.
Bake until tender and even slightly caramelized, about an hour, tossing occasionally.
For the plate
Combine some chicken and vegetables on a plate, enjoy!
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