Butter chicken from the oven with braised radishes

Name: butter chicken from the oven with braised radishes
Total time: 30 min
Yield: 4
Ingredients: 100 gram grass butter; 1 teaspoon coarse sea salt; 2 tablespoon fresh parsley; 1 tablespoon fresh tarragon; 1 tablespoon fresh celery leaves; 1 clove garlic; 1 free range chicken; 200 milliliters dry white wine; 450 gram potatoes with skin; 2 bunch radishes; 100 gram breakfast bacon; 1 Red onion

Ingredients

Directions

Preheat the oven to 180 ° C. Mix the butter well with the salt, pepper, herbs and garlic.
Push the fingers under the skin of the chicken until the skin lies loosely on the meat in most places. Always push a little butter between the skin and the meat and spread well over most of the chicken. Sprinkle the chicken around with some coarse salt and pepper.
Place the chicken breast down in a baking dish and pour the wine next to it. Let the chicken roast nicely brown and cooked for approx. 1.5 hours in the middle of the oven.
After an hour, spread the potatoes around the chicken and scoop them through the gravy.
Meanwhile, clean the radishes and keep the beautiful leaves separately in ice cold water.
Spoon the radishes for the last 10 minutes through the potatoes at the chicken.
Fry the bacon in a frying pan. Make a salad from the radish leaves, the onion rings and bacon and bacon fat. Serve this with the chicken.