Seriously, who can resist a really good Sunday dinner? And especially a roast chicken? Whenever I think of it, I have a picture of a family cooking together in my mind. There is some loud music, everyone is having fun, the children take care of the veggies, dad prepares the roast (chicken in this case) and mum conducts everything and takes care of the rest. While the roast is in the oven, they play some games and in the afternoon everyone eats together. Everyone tries to eat some dessert as well and in the evening, after dinner, they watch a movie together.
Is this like real life or just some romantic idea of ours?
Of course, it didn’t look that way since we don’t have children, but we prepared everything together and ate together. The best thing about this dish is that you have so many ways to use up scraps. We love to make some caesar salad from the meat left overs of the roast chicken (it doesn’t matter if its breast or something else), the bones we usually use to make a broth. It is very flexible. So you buy 1 thing and get a lot out of it. This is great. There might not be any left-overs from the potatoes, because they are so tasty, you wouldn’t want to leave a rest. So, if you have no idea yet what to cook Sunday, try the roast chicken;)
What you need for roast chicken:
- 1,6kg Chicken (whole)
- 500g potatoes
- 1kg broad beans
- some herbs for the pesto, just as you like it
- olive oil
- 3 cloves of garlic
- salt and pepper
Ingredients for the sauce:
- 2 bight onions
- 400ml chicken broth
- some rosemary
- 1 teaspoon jam (we prefer red fruits)
- 1 tsp flour
How to prepare a roast chicken:
- Start with the pesto. Put the herbs (we took rosemary and lemon basil) in a high container or mortar and add a clove of garlic, lemon juice, salt and olive oil and mix it until you got a pesto as you can see it in the picture.
- Taste it again and season if necessary. Now rub the chicken with the pesto. Its important not to forget anything and to go under the skin of the chicken breast with your fingers to get the pesto directly on top of the meat. It is not so easy but it tastes so great, you might wanna try it 🙂
- Now put in the oven at 80-90°C (176°F) and leave it for about 3 hours. It would be best to put it in a ovenproof dish. A meat thermometer would be an advantage here since the chicken needs a temperature around 70°C (160°F).
- 2 hours later you can start peeling the potatoes, cutting and cooking them. As soon as they are ready, get rid of the water and swing them a bit in the pot, now add some rosemary, 2 cloves of garlic (plain or cut in quarters) and 2 tbsp olive oil. Mix it and put it in a ovenproof dish.
- Chop the onions and roast them gently in a pot with butter until brown. Now add the flour and stir it. Add the broth, rosemary and a clove of garlic as well as the jam. Let it reduce a bit at medium heat until it thickens, towards the end, add the juice the chicken lost in the oven (that’s what the ovenproof dish is for 😉 ) It is so intense and tasty.
- As soon as the chicken got almost 70°C (160°F), take it out, pre-heat the oven to 220°C (430°F) and put in the potatoes. They are ready if they are golden brown. In the meantime you can peel the broad beans and put them in hot water for 2 minutes and get rid of the skin around them. Now fry them in a pan with olive oil and salt. Now mix some paprika and oil and rub the chicken with it before putting it in the oven for another 5 minutes to get a nice tan. As soon as the chicken is golden brown, take everything out and serve it.