Roast Chicken with Crispy Pommes and Tasty Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set the oven to 200°C.

Step 2

Place the chicken in an ovenproof dish. Finely chop or grate the garlic. Chop thyme, rosemary, and sage. Mix the butter with garlic, herbs, juice, and zest from the lemon, olive oil, salt, and pepper. Spread the butter mixture inside the chicken and under the skin. Cut the onion and carrots into coarse pieces and place them around the chicken in the dish along with water.

Step 3

Roast the chicken in the oven for about 1 hour or until the internal temperature is about 72°C. Keep an eye so the chicken doesn’t burn and cover with foil if needed.

Step 4

Pour the pan juices from the chicken into a saucepan. Boil together for a few minutes. Then add wine, soy sauce, stock, cream, and jelly. Boil and reduce for a few minutes. Season with salt, black pepper, and lemon juice.

Step 5

Prepare the fries in the oven.

Step 6

While the fries are baking, prep the shallots and sage. Thinly slice the shallots. Heat rapeseed oil in a saucepan and fry the shallots until golden and crispy. Let them drain on paper towels. Fry some sage leaves quickly in oil and also let them drain on paper towels.

Step 7

Grate parmesan and chop parsley. Salt the fries well and top with shallots, grated parmesan, parsley, and sage.

Step 8

Serve the roast chicken with sauce and fries.