Roast chicken with potatoes in a muffin tin
Votes: 1
Time: 3 hours 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A round cake pan with a hole in the center is a great way to bake chicken and potatoes at the same time. The chicken will sit upright and cook evenly on all sides, while the potatoes will soak up its delicious, aromatic juices. Place the chicken in the bottom of the pan, thread the seasoned chicken onto the tube, covering the opening with foil, and place it in the oven. Before serving, carve the chicken and drizzle it with the juices mixed with herbs and lemon juice. Serve with the potatoes and enjoy this delicious dish, infused with the aroma of Provençal herbs.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 1 chicken carcass (1.5 - 2 kg)
- 2 tsp Provencal herbs
- 5 tbsp (75 g) butter, 4 at room temperature, 1 melted + extra melted butter for greasing the pan
- 0.7 kg potatoes, cut into 1 cm cubes.
- 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: 10-cup non-stick muffin tin with a hole in the center.
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Cooking the dish according to the recipe:
- Rub the entire surface of the chicken, including the cavity, with 1 teaspoon of Provençal herbs, 1 tablespoon of salt, and 1/4 teaspoon of black pepper. Refrigerate for at least 2 hours or overnight, and bring the chicken to room temperature 30 minutes before cooking.
- Position a rack in the lower third of the oven and preheat the oven to 220°C.
- Grease the entire inside of a cake pan with butter. Cover the opening in the center of the pan with a 15 cm piece of foil. Place the potatoes in the pan along with 3 crushed garlic cloves, 0.5 teaspoon of salt, and a small amount of ground black pepper. Add 1 tablespoon of melted butter and toss. Bake for 20 minutes.
- Meanwhile, in a small bowl, combine the lemon zest, paprika, remaining 4 tablespoons (60 g) butter, 1 teaspoon herbes de Provence, and grated garlic. Pat the chicken dry with paper towels and spread a small amount of the butter mixture under the skin of the breast and thighs. Rub the remaining mixture over the entire surface of the chicken. Season with additional salt and pepper and thread the chicken onto a foil-lined tube so that it sits vertically on top of the potatoes.
- Roast until a thermometer inserted into the thickest part of the thigh (away from the bone) registers at least 165°F (74°C), 50 to 55 minutes. Transfer the chicken to a cutting board, let rest for 10 minutes, then carve.
- Using a slotted spoon, transfer the potatoes to a serving platter. Pour the liquid that has collected at the bottom of the pan into a small saucepan and heat. Add lemon juice and stir in the parsley. Pour the liquid over the shredded chicken and serve with the potatoes.
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