Plat
Smothered Roasted Half Chickens
1 h 15Pour 4Nutri-Score C€€
C
1 h 15
1 h 15Smothered Roasted Half Chickens
ce qu’il vous faut
Ingrédients
whole chicken (halved)Viandes1 morceau
fresh rosemary (sprigs)Fruits et légumes2 morceaux
fresh thyme (sprigs)Fruits et légumes2 morceaux
butter (half a stick, in pats)Produits laitiers57 g
evaporated milk (one can)Produits laitiers354 ml
flourÉpicerie16 g
oilÉpicerie22 ml
garlic powderÉpices8 g
onion powderÉpices8 g
saltÉpices12 g
black pepper (ground)Épices8 g- dried oreganoÉpices6 g
- smoked paprikaÉpices4 g
fresh parsley (chopped)Fruits et légumes10 g
par portion
Nutrition
591kcal
- Glucides
- 11 g
- Protéines
- 44 g
- Lipides
- 41 g
ce que vous utiliserez
Ustensiles
Poêle
Four
Pince de cuisine
pas à pas
Préparation
- Étape 1
Season the chicken halves
- Rub the chicken halves with oil.
- Season all over with garlic powder, onion powder, dried oregano, smoked paprika, salt and black pepper.
- Étape 2
Sear the chicken
- Heat a very hot cast iron skillet and add the chicken halves one at a time, skin side down.
- Weigh them down with a heavy object to get a nice sear.
- After a couple of minutes, flip and repeat with the other half.
- Étape 3
Roast with butter and herbs
- Add pats of butter and the fresh rosemary and thyme to the skillet.
- Bake at 190 °C for about 45 minutes until golden and cooked through.
- Étape 4
Make the pan sauce
- Move the chickens out and set aside, keeping the pan drippings in the skillet.
- Whisk in the flour, then pour in the evaporated milk.
- Season with the same spices used earlier and stir until silky smooth, then add the fresh parsley.
- Étape 5
Smother and serve
- Return the chicken halves to the skillet and spoon the sauce all over.
- Let everything come together and serve.
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