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Roasted chicken + garlic puree
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Vinícius Fernandes
@vini_veneto- Ingredients
- Recipe
- Whole chicken1 unit(s)
- Coarse salt200 g
- Lemon1 unit(s)
- Thyme to taste
- Black pepper to taste
- Rosemary to taste
- Butter100 g
- White wine (optional) to taste
- Potato3 unit(s)
- Garlic head4 unit(s)
- Olive oil to taste
- Parsley to taste
- Start by mixing thyme, pepper and rosemary with the coarse salt and in a bowl place the chicken covered with the seasoned salt.
- Then turn on the oven at 200° and cut off the tops of the garlic heads, wrap the garlic in aluminum foil, season with salt and oil and bake for 20-30 minutes.
- Meanwhile, peel the potatoes, cut them into four pieces and bring them to boil.
- After 30-40 minutes you can remove the chicken from the coarse salt and season it with whatever you like (avoid using seasonings that contain salt) I like to season with butter and parsley.
- Remove the garlic from the oven, lower the temperature to 190° and bake the chicken for 20 minutes.
- Squeeze the garlic heads to remove all the garlic inside. Check if the potatoes are well cooked and if they are, pass them through a sieve to create a very velvety puree, mix the garlic with the potato, add butter and salt.
- After 20 minutes of the chicken in the oven, pour a little white wine on top to deglass, if you don't want to use the wine, just use butter and return the chicken to the oven at 210° for another 5 minutes to finish.
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