It’s hard to surprise anyone with a chicken dish, but this recipe help prepare an unusual dish from such an everyday product. Easy-to-cook meat – almost no baking required time-consuming, perfect sauce based fragrant chicken juice left over from roasting herbs and crispy green salad will create a bright and interesting dish. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Hen
- Chicken weighing 1.5 kg., Tied with twine
- 1 tbsp. l chopped rosemary
- 1 tbsp. l thyme leaves
- 1 tsp sumac
- Zest from 2 lemons
- 2 tbsp. l olive oil
Provencal gas station
- 2 tbsp. l red wine vinegar
- 2 tbsp. l finely chopped shallots
- 1 tbsp. l Dijon mustard
- 2 tsp chopped tarragon
- 2 tbsp. l olive oil
- 2 heads of Bib-lettuce, only internal light leaves (about 6 Art.)
Recipes with similar ingredients: chicken, wine vinegar, Dijon mustard, rosemary, thyme, lemon zest, tarragon, salad Boston, Sumy
Recipe preparation:
- Chicken: Pound rosemary, thyme in a small cup, sumac and lemon zest with plenty of olive oil, to make a smooth paste. Rub chicken with this paste. For so that the seasonings are evenly distributed, sprinkle the chicken salt and pepper from a height. Refrigerate marinate for 8 hours or overnight.
- Put the chicken on a baking sheet (or large pan) with bars. Leave at room temperature for 1 hour (this will allow prepare it more evenly).
- Preheat oven to 190 ° C. Pour a glass of water onto the bottom of the pan. and bake the chicken to a dark golden crust and caramelization, a thermometer stuck in the thickest part of the leg should show 70 ° C, it will take about 1 hour – 1 hour 30 minutes. Leave the bird to rest for 20 minutes (the temperature will continue to rise to 74 ° C and beyond ovens).
- Provencal dressing: while the chicken is resting, pour 4 tbsp. l baked juice (depending on preferences the saturation of the sauce can reduce the initial amount juice) in a large bowl with vinegar, shallots, mustard and tarragon. Drizzle with olive oil. Stir with bib-lettuce and season with salt and pepper. Divide the resulting salad into 4 plates.
- Butcher the chicken, separating the breast and legs from the rest of the carcass. Cut the chicken breast halves into 4 pieces and separate the drumsticks from the hips to get 4 pieces as well. Spread the meat plates with salad and serve.
