Ingredients:
- Chicken
- 700g Potatoes
- 50g Butter
- 200ml White wine (can be replaced with broth)
- 100ml Broth
- Garlic
- Rosemary
- Sage or Thyme
- Salt
Instructions:
Start by placing garlic, salt, and fresh herbs inside the chicken cavity.
Melt the butter with the herbs.
Use a syringe (if available) to inject the melted herb butter under the chicken skin, spreading it evenly. If you don’t have a syringe, make small incisions in the skin and insert the butter.
Place the chicken in an ovenproof dish greased with olive oil. Add garlic and herbs.
Preheat the oven to 210°C (410°F) and roast the chicken for 15 minutes.
Pour the wine over the chicken, reduce the temperature to 170°C (340°F), and cover with a lid.
Roast the chicken for another 20 minutes.
Peel and cut the potatoes into wedges. Pat them dry with paper towels and toss with olive oil, rosemary, and salt.
Pour chicken broth over the chicken and add the potatoes to the dish.
Cover again and bake for an additional 45 minutes.
Remove the lid and increase the oven temperature to 190°C (375°F).
Roast until golden brown, about 10 minutes.
Enjoy your delicious roasted chicken with crispy potatoes!
