In honour of Bastille Day. Serves 4-6 1 roasting chicken 2kg/4 pounds 1 tablespoon/15ml olive oil 1/2 head of garlic, mashed into a paste 1 tablespoon/15ml/15g Herbes de Provence 1/2 tablespoon/7ml sea salt 1 teaspoon/5ml fresh ground pepper 1 lemon cut into wedges 3 baking potatoes cut into large pieces Preheat oven to 475F/ 246C/Gas 9. Pat chicken dry. Rub with olive oil. Mix garlic, Herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over the inside and outside of the chicken. Place the chicken on a wire rack set inside a roasting pan with potatoes scattered around the chicken. Roast chicken until the skin begins to brown, 25–30 minutes. Reduce heat to 350F/175C/Gas 4 and roast until an instant-read thermometer inserted into thigh registers 165F/87C, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) ww
Personal/private chefs serving the Treasure Coast as well as South Florida. Our base of operations is Jensen Beach, Florida. ... 954-367-9232 or info@yadachef.com.