Friends of the Internet, there are numerous chicken recipes on this blog. It is the meat that we consume the most at home and in all its forms. So when St Sever asked me to be their ambassador this year I didn’t think 200 years. This brand that only produces red label farm chickens is like me from the South West of France since, in case you forgot your geography classes, Saint Sever is located in the department of Landes.
They had a very nice idea, to propose you on their website every week, a recipe for Sunday chicken. It will be proposed by a manager, Internet users, employees of the company or me 🙂 . Everyone will share their Sunday chicken.
Nice, isn’t it?
For this first recipe, I propose you a chicken at potatoes and the asparagus green, a complete all-in-one dish just the way I like it.
For 6 persons :
Place the free-range chicken in the baking dish.
Peel the potatoes. Wash them and cut them into sticks about 1.5 cm thick. Put them in a salad bowl. Sprinkle with 3 tablespoons of olive oil, add a good pinch of salt, a pinch of pepper, the pressed garlic and the Espelette pepper. Mix to coat the potato pieces well.
Spread them around the chicken in the dish and use the scented oil remaining in the dish to baste the meat.
Place the dish in the oven and bake for 40 minutes at 190°C, rotating heat. Sprinkle twice during cooking if necessary.
Cut the heel of the asparagus. Wash them. Put them in a salad bowl. Sprinkle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Mix to coat the asparagus well.
When the chicken has cooked for 40 minutes, take the dish out of the oven, place the asparagus on top of the potatoes and cook for another 15 minutes at 180°C.
Serve, sprinkle with a tablespoon of parsley.