Roast Chicken with Herb Potatoes and Gorgonzola Dip
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 chicken, approx. 000 g
- 6 large potato (s)
- 3 cloves garlic
- 2 sprigs rosemary
- 50 g Goronzola, for the dip
- 100 ml cream, for the dip
- 30 ml oil (basil oil)
- 3 stalks parsley, smooth, for the dip
- salt
- pepper
- Paprika powder, hot pink
- curry
Print Recipe
Pin Recipe Instructions
- Wash the roast chicken, dab and cut in half. Season on the outside with salt, pepper, paprika and curry, on the inside only with salt. Place on the oven drip pan.
- Peel the potatoes and cut in half lengthways, mix with the basil oil and season with salt.
- Preheat the oven, 190 ° convection. Roast the chicken in the oven, take out the tray after 15 minutes and place the potatoes around the poultry, with cloves of garlic in between and sprigs of rosemary on top. Let the dish bake for another 45 minutes. In the meantime, warm up the cream for the dip and slowly melt the Gorgonzola in it, chop the parsley and stir in.
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