Time: 1 hour 10 min.
Complexity: easily
Servings: 4

The chicken is baked in the oven and served with a side of small jacket potatoes and a refreshing salad of frisée leaves and plums. The basil butter, which is applied to the chicken before and after baking, and also to the cooked hot potatoes, imparts a wonderful flavor to the chicken and potatoes. To ensure even cooking and browning on all sides, and a festive appearance, the chicken is butterflyed: the backbone is removed and the chicken is flattened. The finished meat is incredibly juicy, flavorful, and covered with a super-crispy crust that you might even have to fight for.

Ingredients:

• 1 chicken weighing 1.5 kg.
• 0.7 kg small potatoes
• 3 cups fresh basil leaves
• 110 g unsalted butter, room temperature
• 1 clove of garlic, grated
• Finely grated zest of 1 lemon
• 1 tbsp. white wine vinegar
• 1 teaspoon grainy mustard
• 3 tablespoons extra-virgin olive oil
• 1 bunch frisee lettuce, torn (about 5 cups)
• 2 plums, cut into 1cm thick slices.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, potato, plums, frisée salad, whole grain mustard, wine vinegar, lemon zest, basil

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Preparation:

Step 1
• Preheat oven to 220°C and place a rack on a rimmed baking sheet.
Step 2
• Bring a medium saucepan of salted water to a boil. Add 2 cups of basil; cook for 30 seconds, then drain and rinse the leaves under cold water. Transfer to a food processor and pulse with the butter, garlic, lemon zest, and 1/2 teaspoon of salt until smooth.
Step 3
• Butterfly the chicken. Using kitchen shears, cut lengthwise down each side of the backbone; discard the backbone. Open the chicken like a book; turn it over. Press down to flatten. Gently separate the skin from the breast and thighs with your fingers.
Step 4
• Transfer half the basil oil to a bowl and rub it all over the chicken, including under the skin; season with salt and black pepper. Transfer to a rack over a baking sheet, roasting side up. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), about 45 minutes. Transfer to a cutting board and let rest for 15 minutes.
Step 5
• Meanwhile, fill a medium saucepan with water, season with salt, and add the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer the potatoes to a large bowl; toss with half of the remaining basil oil and season with salt and pepper to taste.
Step 6
• In a large bowl, combine the vinegar and mustard. Gradually whisk in the olive oil. Add the frisée, plums, and the remaining 1 cup basil. Season with salt and pepper to taste; toss gently to coat the salad.
Step 7
• Brush the chicken with the remaining basil oil and shred. Serve with potatoes and salad.

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