Fall roast chicken

Ingredients

 people

• 1Chicken
• 6Potatoes
• 500 g Potimarron
• 8Peeled chestnuts
• 4New onions
• 2Tablespoon of neutral grape seed oil
• 20 g Butter
• 2 garlic cloves
• 1Onion
• 1Bay leaf
• 2Thyme sprigs
• Salt
• Pepper
• Calories = Medium

• Preparation steps

  1. Recipe:
  2. Remove the first skin from your onion. Lightly crush your garlic cloves.
  3. Stuff your chicken with onion, garlic cloves, a branch of thyme and a bay leaf. Oil its skin, salt and pepper it.
  4. Remove the skin from your chunk of pumpkin and cut the flesh into pieces.
  5. Wash your potatoes and cut them into thick slices.
  6. Remove the first skin from your new onions and cut them in half.
  7. Put all of your vegetables and your chestnuts in a gratin dish. Salt them and mix them. Place your chicken on this bed, decorate it with butter hazelnuts and bake at 200 ° C for 1 h.
  8. Remove from the oven, sprinkle a little thyme on top of your dish.

  Tips and Advice for Roast Fall Chicken

  Preferably choose a red label chicken.