Protein-Packed Dinner

Whole Roasted Chicken with Potatoes

with Black Truffles and Apples
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(1 vote)
Whole Roasted Chicken with Potatoes
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 5 min.
Ready in

Healthy, because

Even smarter

The chicken meat convinces with very little fat, but with a large portion of protein for strong muscles. The meat also provides the mineral magnesium for healthy muscles and strong nerves.

Instead of using the Bresse gauloise chicken as the original, you can also use another breed of chicken. To go with the Bresse chicken with potatoes, you can serve a fresh carrot or cucumber salad.

Ingredients

for
6
Ingredients
4 ½ pounds chicken (bone-in, skin on)
2 shallots
2 Apple
4 sprigs Tarragon
2 tablespoons Calvados (apple liqueur)
salt
peppers
1 handful thyme
2 bay leaves
3 tablespoons butter
18 ounces waxy potatoes (i.e. Yukon gold, yellow, red)
2 tablespoons clarified butter
1 ½ ounces black Truffle (more or less as desired)
How healthy are the main ingredients?
potatothymeTarragonchickenshallotApple

Preparation steps

1.

Rinse the chicken and pat dry. Peel the shallots and finely dice. Peel the apples, quarter, core and dice. Rinse 2 sprigs tarragon, shake dry, pluck and chop. Mix with apples and shallots in a bowl. Add the Calvados and season with salt and pepper. Pour into the chicken and close the opening with toothpicks or kitchen twine.

2.

Preheat the oven to 180°C / 350˚F

3.

Rinse the remaining tarragon and thyme and shake dry. Place with the bay leaves in a roasting pan and put in chicken with the breast side down. Melt the butter, salt and pepper and brush the chicken. Pour a little water and cook in oven for about 1.5 hours. Rotate about 30 minutes so the breast side is up and brush with butter. During the cooking time again brush with butter, adding water to pan juices as needed.

4.

Meanwhile, peel, wash and cut into small cubes the potatoes. Cook in hot butter in a non-stick pan for about 20 minutes until golden brown, turning occasionally. Season with salt and pepper. Finally, arrange the truffles on a preheated plate. Remove the toothpick or the thread from chicken and serve with the potatoes.