Surprisingly, the round cake pan with a hole seemed to be specially invented for this recipe from chicken and potatoes. She is ideal for cooking carcasses at the same time, which fits onto the tube, and the potatoes spread around it. Besides the side dish and the bird being baked together, potatoes are soaked in its aromatic juices. And the fragrance, I must say, will be what you need! After all, before baking, the chicken is rubbed with a mixture olive herbs and garlic. Yes, and the aroma of food cooked on grilling, you can hardly resist. Share with friends: 
Time: one hour. 50 minutes plus pickling time Difficulty: easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken carcass (1.5 – 2 kg.)
- 2 tsp seasonings Provencal herbs *
- 0.7 kg potatoes, not peeled, diced in 1.5 cm.
- 4 cloves of garlic, 3 crushed and 1 finely grated
- 1/4 Art. plus 1 tbsp. l olive oil
- Zest of 1 lemon, lemon juice to taste
- 1 tbsp. l coarsely chopped fresh parsley
- Special equipment: large metal round cake pan with a hole in the center
Recipes with similar ingredients: chicken, potatoes, Provence herbs, lemon juice, parsley
Recipe preparation:
- Rub the whole carcass inside and out with a mixture of 1 tbsp. l salt, 1/4 tsp pepper and 1 tsp. Provencal herbs. Put it in the fridge at least 2 hours or overnight. Get out the chicken 30 minutes before baking.
- Put in a large non-stick pan. potatoes and fill with water at 1.5 cm. Add salt to water to taste was like a sea. Bring to a boil and reduce heat. Cook potatoes 3 to 4 minutes until almost ready, then drain the water.
- Prepare the grill for frying in moderate indirect heat: if cooking on a gas grill (with three or more burners), Turn on all burners to moderate heat. After about 15 minutes, turn off one of the central burners, and in the remaining turn off fire to medium. If you cook on a charcoal grill, give burn the briquettes in the starter, then lay them on one side grilling. Place a pallet on the other hand to avoid ignition (for more correct operation with the grill, follow manufacturer’s instructions).
- Put the potatoes in a cupcake, mix with 3 crushed cloves of garlic, 1 tbsp. l olive oil, 0.5 hours l salt and a little ground black pepper. In a small in a bowl mix the lemon zest remaining 1/4 tbsp. olive oil 1 tsp Provencal herbs and grated clove of garlic. Blot the chicken paper towels and rub a small amount of the mixture under the skin breasts and hips. Rub the whole carcass with the remaining mixture. Sprinkle it pepper and salt. Then place the chicken on the mold tube so that she sat on the potato.
- Carefully place the mold in the indirect heat zone of the grill. Hen the back should be turned to the hotter side. Cover grill and cook for about 40 minutes. Then rotate the shape to the chicken sat breast in the heat side and mix quickly potatoes. Close the grill and cook another 25 to 30 minutes. Thermometer, inserted into the thickest part of the chicken thigh should show temperature 75 ° C. Remove the chicken from the grill and leave for 20 minutes lie down before cutting.
- Use a slotted spoon to transfer the potatoes to a serving dish. Remove the pieces of garlic and try the potatoes for salt. At season with salt and pepper.
- Pour the liquid and fat remaining at the bottom of the mold into a small a saucepan. Catch a little more fat with a spoon, and a little liquid heat it to be warm. Add parsley and squeeze lemon juice. Sprinkle the cut chicken with this liquid and serve with a side dish of potatoes. Note * If using dried herbs, rub them between your palms before adding to other ingredients so that they give off flavor. Every grill different, you know your best. So that
Time for preparing
may vary. Watch for chicken readiness.
