Roast chicken with fine herbs

by: Favuzzi

  • Preparation 30 min
  • Cooking 60 min
  • Portions 4 pers.

Ingredients needed

  • 1 chicken (a 1.8 kg chicken should yield 4 to 6 servings)
  • Sea salt with fresh herbs 300 g
  • 1 lemon with edible peel
  • 4 garlic cloves
  • 2 tbsp (30 ml) Favuzzi Moderate intensity extra-virgin olive oil

Side dish

  • 700 g potatoes
  • Sea salt with fresh herbs 300 g
  • 1 tbsp (15 ml) Favuzzi Moderate intensity extra-virgin olive oil
  • 2 garlic cloves

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Steps of preparation

  1. Preheat the oven to 400°F.
  2. Wipe down the chicken. If feather residues are present, burn them off with the flame of a lighter.
  3. Stuff the chicken with two lemon quarters, one garlic clove and Favuzzi herbal salt to taste.
  4. Rub the outside of the chicken with oil and Favuzzi herbal salt.
  5. Tie the legs together with a bit of kitchen string so they don’t fall apart during cooking.
  6. Place the chicken in an oven-safe dish. As a general rule, allow 1 hour of cooking time for each kilogram of chicken. Brush the chicken with more oil if needed.
  7. While the chicken is in the oven, peel the potatoes, cut them into small irregular pieces and season them with plenty of oil, a few garlic cloves and Favuzzi herbal salt.
  8. Stir to coat the potatoes evenly. Transfer to the oven and cook for about 1 hour, or until golden and crispy.
  9. Keep the potatoes warm and add them to the chicken once it has finished cooking. (We are cooking the potatoes and the chicken separately since the latter requires a longer cooking time given its size. If using a smaller chicken, the potatoes can be cooked at the same time.)


Serve the chicken warm. Bon appétit!

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