A round cake pan with a hole in the center will help you out when you need to bake chicken and potatoes in the oven at the same time. Moreover the chicken will sit on it vertically and fry evenly from all sides, and the potato is saturated with its delicious and fragrant juices. Put it on the bottom of the mold, put the grated on the tube spices chicken carcass, previously covering the hole with foil, and put in the oven. Cut the prepared chicken before serving and pour juices mixed with greens that stand out during baking and lemon juice. Serve with potatoes and enjoy a delicious dish soaked in the aroma of Provence herbs. Share with друзьями: 
Time: 3hour. 45 minutes 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:
- 1 chicken carcass (1.5-2 kg.)
- 2 tsp provence herbs
- 5 tbsp. l (75 gr.) Butter, 4 – room temperature, 1 – melted + additionally melted oil for lubrication forms
- 0.7 kg potatoes, diced 1 cm.
- 4 cloves of garlic, 3 crushed and 1 finely grated
- Zest of 1 lemon, juice of half a lemon
- 0.5 tsp paprika
- 1 tbsp. l coarsely chopped parsley
- Special equipment: cake pan with hole in center with non-stick coating, a volume of 10 tbsp.
Recipes with similar ingredients: chicken, provencal herbs, butter creamy, potatoes, garlic, lemon zest, paprika, parsley
Recipe preparation:
- Rub the entire surface of the chicken, including the cavity, 1 tsp. Provencal herbs, 1 tbsp. l salt and 1/4 tsp black pepper. Put in the refrigerator for at least 2 hours or at night, and 30 minutes before Cooking, bring the chicken to room temperature.
- Place the wire rack in the lower third of the oven and preheat the oven up to 220 ° C.
- Lubricate the entire inside of the mold with butter cupcake. Cover the tube hole in the middle of the mold with a piece of foil 15 cm in size. Put the potatoes in the form with 3 crushed cloves of garlic, 0.5 tsp. salt and a little ground black pepper. Add 1 tbsp. l melted butter and mix. Bake for 20 minutes.
- Meanwhile, in a small bowl, mix the lemon zest, paprika, the remaining 4 tbsp. l (60 gr.) Butter, 1 tsp. Provencal herbs and grated garlic. Blot the chicken dry with paper towels and spread a little butter mixture under the skin of the breast and hips. Rub the remaining mixture over the entire surface Chicken. Salt and pepper a little more and put the carcass on foil-coated tube so that it sits vertically on top potatoes.
- Bake until the thermometer inserted in the thickest part hips (away from the bone), will not show a temperature of at least 74 ° C, 50-55 minutes. Put the chicken on a chopping board, give rest 10 minutes, then chop.
- Transfer the potatoes to a serving dish with a slotted spoon. Drain liquid collected at the bottom of the mold into a small saucepan and heat up. Add lemon juice and stir in parsley. Pour liquid chopped chicken and serve with a side dish of potatoes.
