Roasted chicken
Sprinkle salt and pepper all over the chicken, then rub [A] into the surface and crevices
Heat 2 tablespoons of olive oil and crushed garlic in a frying pan and cook the chicken skin side down. Place a pot of water on top to keep the chicken from curling and cook it flat
Cook for about 10 minutes, and when the skin is golden brown, flip it over and cook the other side for about 10 minutes
While the chicken is cooking, cut the potatoes into bite-sized pieces, soak them in water for about 5 minutes, then dry thoroughly. Deep fry in hot oil for 10 minutes
Heat [B] in a frying pan, add the deep-fried potatoes and stir-fry. Season with salt and pepper
Add [C] to the watercress and mix
Place the cooked chicken on a plate and garnish with potatoes, watercress and lemon
Add [D] to the frying pan [5] where you fried the potatoes and make a sauce. (If it's not too much trouble, you can strain it first.)
Pour the sauce over the chicken and it's done
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- chicken meat
- 1/2 bird
-
- Salt and pepper
- Appropriate amount
-
[A]
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Olive Oil
Ardoino Extra Virgin - 2 tbsp
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Olive Oil
-
- Chop garlic
- 1 tsp
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- Rosemary
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin
- 2 tbsp
-
Olive Oil
-
- garlic
- 1 piece
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- Potatoes too
- 2
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- Fried oil
- Appropriate amount
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[B]
- butter
- 15g
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- Rosemary
- Appropriate amount
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- Salt and pepper
- Appropriate amount
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- CRESCON
- 1 bundle
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[C]
-
Olive Oil
Ardoino Extra Virgin
- 2 tsp
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Olive Oil
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- salt
- Small amount
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- Lemon juice
- Small amount
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- White wine vinegar
- Small amount
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- Balsamic Vinegar
- Small amount
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- Cut lemon
- Small amount
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[D]
- White wine
- 1 tablespoon
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- Bouillon soup
- 1 tablespoon
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- butter
- 15g
-
- cake flour
- 1 tsp
