Roasted chicken
Sprinkle salt and pepper all over the chicken and apply [A] to the surface and gaps.
Heat 2 tablespoons of olive oil and the crushed garlic in a frying pan with a knife and cook it through the chicken skin. Place a pot of water on top to prevent it from curling and cook flat.
Heat for about 10 minutes, then turn the skin over once it's solid and golden brown, and cook the back side for about 10 minutes.
While roasting the chicken, cut the potatoes into bite-sized pieces, soak them in water for about 5 minutes, and wipe off the water well. Fry in hot oil for 10 minutes.
Heat [B] in a frying pan, add the fried potatoes and fry. Season with salt and pepper.
Add [C] to the watercress and mix.
Place the grilled chicken on a plate and serve with potatoes, watercress and lemon.
Add [D] to a frying pan with potatoes 5 to make them into sauce. (If it's not too much trouble, just strain it once.)
Pour the prepared sauce over the chicken and finish it.
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- chicken meat
- 1/2 birds
-
- Salt and pepper
- Appropriate amount
-
[A]
- Olive oil
- 2 tbsp
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- Chop garlic
- 1 tsp
-
- Rosemary
- Appropriate amount
-
- Olive oil
- 2 tbsp
-
- garlic
- 1 piece
-
- Fried oil
- Appropriate amount
-
[B]
- butter
- 15g
-
- Rosemary
- Appropriate amount
-
- Salt and pepper
- Appropriate amount
-
- CRESCON
- 1 bundle
-
[C]
- Olive oil
- 2 tsp
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- salt
- Small amount
-
- Lemon juice
- Small amount
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- White wine vinegar
- Small amount
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- Balsamic Vinegar
- Small amount
-
- Cut lemon
- Small amount
-
[D]
- White wine
- 1 tablespoon
-
- Bouillon soup
- 1 tablespoon
-
- butter
- 15g
-
- cake flour
- 1 tsp
