Free range chicken

Name: free range chicken
Cook time: 30 min
Total time: 105 min
Yield: 4
Cuisine: Dutch
Ingredients: 100 g butter salted, at room temperature; 1 tray flat leaf parsley (20 g), finely chopped; tray dill (a 15 g), finely chopped; 2 toes garlic finely chopped; 1 tl ground fennel seed; 1 lemon cleaned up; 1 whole chicken free range meat; 3 el olive oil; 1 kg floury potatoes; 150 ml Full Milk

A tasty Dutch recipe. The main course contains the following ingredients: poultry, butter (salted, at room temperature), flat parsley ((20 g), finely chopped), dill ((a 15 g), finely chopped), garlic (finely chopped), ground fennel seed, lemon (clean-fried ), chicken (free-range meat), olive oil, crumbly potatoes and whole milk.

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm, puree tamper

Directions

Preheat the oven to 180 ° C. Mix 75 g butter with the parsley, dill, garlic and fennel seed. Grate the yellow skin of the lemon and add.
Brush the chicken with the oil and sprinkle well with salt and pepper. Fill the cavity of the chicken with 1/3 herb butter and place the breast down in the oven dish. Fry the chicken in the oven for about 1 hour. Turn after 45 minutes. Remove from the oven and cover with the rest of the herb butter. Put the chicken in the oven for about 15 minutes. Remove from the oven again and let sit for 10 minutes under aluminum foil.
Meanwhile, peel the potatoes, cut into equal pieces and boil for 20 minutes until done. Drain, put back in the pan and let evaporate. Heat the milk in a saucepan and add to the potatoes. Add the rest of the butter and puree with the puree mash. Season with salt and pepper and serve with the chicken.