Fancy reuniting the taste of roast chicken like from the rotisserie, with golden, crispy skin, juicy flesh, and aromas that fill the kitchen?
This recipe guides you step-by-step to prepare a delicious roast chicken, served with melt-in-the-mouth potatoes, infused with broth. But be warned, this is a recipe that requires care and time. Here, you'll be watching the chicken, tending to the potatoes, basting, waiting...
This is a generous preparation, a recipe that is made to please others, to share a comforting meal and to delight your guests. This is why it is often nicknamed “Sunday chicken”: one takes one's time, one applies oneself, and above all, one cooks with love.
Ready to treat yourself and others? Follow the guide!
Ingredients:
• 1 free-range chicken (approx. 1.5 kg)
• 2 tablespoons of Roast Chicken Mix Madras Spices
• 2 tablespoons of olive oil
• 1 lemon, halved
• 4 cloves of garlic
Salt, black pepper
500 g of new potatoes
• 1 tablespoon of Mixed Broth Madras Spices
• 3 whole garlic cloves (unpeeled)
• 60g of butter (and for the greedy ones, don't hesitate to add a little more... we won't tell 😉)
• 250 ml water
Instructions
1. Prepare the chicken :
Preheat the oven to 180°C. In a bowl, mix the olive oil with the Roast Chicken Mix Madras spice mix. Massage the chicken generously with this mixture, ensuring the skin is well coated to achieve a golden and crispy crust.
2. Stuff the free-range chicken :
Slide the lemon halves and crushed garlic cloves inside the chicken. This will gently flavour the meat and keep the chicken moist during cooking. Then place the chicken in a roasting dish with sufficiently high sides and put it in the oven. Cook the chicken for about 1 hour 30 minutes (1 hour per 1 kg), basting regularly with its own juices.
3. Prepare the potatoes in the broth :
Wash the potatoes and drain them. In another ovenproof dish, arrange the potatoes, add the whole garlic cloves and sprinkle with Mixed Broth of Madras Spices. Add the water and dot the butter pieces over the potatoes. Gently mix to coat the potatoes well and bake the dish separately.
4. Cooking Time :
Put the second dish in the oven. For the potatoes, cook for about 40 minutes, stirring gently halfway through cooking.
When the stock has almost evaporated and the potatoes are tender, transfer them around the chicken so they soak up the poultry juices. Baste the chicken regularly to ensure juicy meat and crispy skin, using the potato juices if needed.
5. Finalisation and service :
Allow the crispy chicken to rest for 5 minutes after cooking, then carve it. Serve it surrounded by the broth-roasted potatoes, which will have absorbed all the flavours of the garlic, spices, and chicken juices. Keep the cooking juices in a serving bowl and the confited garlic for the greedy.
Serve with a seasonal salad and a mustard vinaigrette.
With a generous dollop of butter for melting, flavourful potatoes, this “Roast chicken like from the rotisserie”is an invitation to comfort and indulgence. A traditional dish that's sure to have everyone asking for more!