ORIGINAL INVINOVERITAS RECIPE
Herb-roasted chicken and potatoes
- Servings
- 2
- Preparation
- 10 minutes
- Cooking
- 35 minutes
Approximate times; adjust to ingredient size and your equipment.
The bottle to serve alongside
André Vonnier · BrouillyThe fruit and suppleness sought in a Brouilly suit roast poultry and herbs. An editorial pairing to adjust to the actual bottle.
Vintage and availability to be confirmed. Adjust this editorial pairing to the actual bottle.
Ingredients
- 2 chicken thighs (about 450 g)
- 400 g potatoes
- 2 tbsp olive oil, 1 garlic clove
- 2 thyme sprigs, salt, pepper
Steps
- Preheat the oven to 200°C. Cut the potatoes into small 2 cm wedges.
- Toss potatoes, oil, crushed garlic and thyme in a roasting dish. Place the chicken on top and season.
- Roast for 35 minutes, turning potatoes halfway through. Extend as needed: the chicken must reach 74°C in its thickest part, away from the bone.
- Rest for 5 minutes, then serve with the pan juices.
Cooking with this style of wine
For the pan, choose a simple dry wine of this colour: the actual bottle’s profile still needs checking. There is no need to use this bottle for cooking.