Roasted Chicken with Vegetables
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Ingredients
- 400 g shallots
- 600 g small new potatoes
- vegetable oil (for the roasting pan)
- Salt
- Pepper (freshly ground)
- 8 sprigs rosemary
- 4 small chicken pieces (about 450 g each)
- 50 g liquid butter
- 200 ml dry white wine
- 250 ml poultry stock
- 400 g broccolini
Instructions
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1.
Preheat the oven to 200°C with fan and top heat.
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2.
Peel the shallots and cut them lengthwise in half. Wash the potatoes thoroughly and also halve them. Place both in a greased roasting pan. Season with salt and pepper.
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3.
Rinse the rosemary, shake it dry. Rinse the chicken pieces, pat them dry and season the inside with salt and pepper. Stuff each piece with two rosemary sprigs. Turn to the breast side, brush with a little butter, season again. Place on top of the vegetables, brush again with butter and season. Pour in wine and a bit of stock and bake for about 40 minutes. Occasionally baste the chicken with roasting liquid, brush with remaining butter and add more stock if needed.
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4.
Wash, trim and blanch the broccolini in salted water for about 6 minutes until slightly firm. Drain well and set aside on warmed plates. Remove the pan from the oven, taste the sauce and arrange the chicken with vegetables over the broccolini. Pour the sauce over everything and serve.
