Whole chicken from the oven with potatoes, pumpkin puree and rocket salad
Fancy going out for dinner? With this dish, you're definitely in the right place. With all the different ingredients, you have a very varied meal!
Ingredients:
- 500 g CêlaVíta potatoes (halved)
For the whole chicken:
- 1 chicken weighing 1.5-2 kg
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 sprigs of rosemary
- 1 lemon, sliced
- 2 tbsp herb butter
- 50 ml dry white wine
- 100 ml of cooking cream
- 5 g tarragon, finely chopped
For the pumpkin puree:
- 600 g pumpkin, diced
- 1 tbsp butter
- 3 sprigs of thyme, riced
- Salt and pepper, to taste
For the rocket salad:
- 1 red onion, cut into thin rings
- 1 tsp mustard
- 1 tsp sugar
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 8 radishes, sliced
- 1 tbsp capers
- 20 g walnuts, halved
- 100 g arugula
Extra needed:
Spacious roasting pan and a hand blender or blender
Preparation
Step 1:
Preheat the oven and roasting pan to 220 °C.
Rub the chicken with olive oil and sprinkle with salt and pepper. Tuck the rosemary branches and lemon slices into the chicken.
Place the chicken breast-side down in the hot roasting pan and spoon the herb butter onto the chicken in the roasting pan. Immediately divide the potatoes and pumpkin pieces around the chicken. Try to keep the potatoes and squash separate from each other. Put the chicken in the oven and set the temperature to 180 °C. After 20 minutes, turn the chicken over, breast side up. Then set the oven temperature to 170 °C.
After another 30 minutes of baking time, the squash can be removed from the dish. Then divide the potatoes around the chicken. The chicken and potatoes remain in the oven, the oven can be turned off and the door ajar. The chicken should rest for about 10 minutes.
Step 2:
While the chicken is cooking in the oven, marinate the red onion for the rocket salad. Mix mustard, sugar, white wine vinegar and olive oil into the red onion, leave to marinate for at least 30 minutes.
Step 3:
Puree the pumpkin together with a tablespoon of creamed butter and the leaves of three sprigs of thyme. Season the pumpkin puree with salt and pepper to taste.
Step 4:
Put the roasting pan with chicken and potatoes on a medium heat on a burner. Place the chicken on a serving plate in advance. Add white wine and cooking cream to the roasting pan with potatoes and mix well. Finally, mix the tarragon into the creamy potatoes.
Step 5:
Finish the salad by mixing the radish slices, capers, walnuts and rocket into the marinated red onion.
Cut the chicken at the table for guests.
Tip:
The carcass (the bones of the chicken) and skin can be used to make a stock or gravy after the chicken meat has been eaten. To give the stock a nice colour, brown the carcass in the oven at 220°C before making a stock (or gravy).
