To season
150g unsalted butter
2 cloves garlic minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon grated ginger
1 tablespoon paprika
Salt to taste
For the chicken
1 organic free-range chicken
Salt and black pepper to taste
1/2 cup finely chopped onion with 4 sprigs of rosemary
1 Sicilian lemon cut into four pieces
3 sprigs of bay leaves
For roasting
4 cloves garlic with skin
3 stalks of fresh thyme
3 sprigs of bay leaves
3 stalks of fresh oregano
For the potatoes
2 large potatoes
4 tablespoons clarified butter
Salt and black pepper to taste
1 tablespoon grated ginger
To season
150g unsalted butter
2 cloves garlic minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon grated ginger
1 tablespoon paprika
Salt to taste
For the chicken
1 organic free-range chicken
Salt and black pepper to taste
1/2 cup finely chopped onion with 4 sprigs of rosemary
1 Sicilian lemon cut into four pieces
3 sprigs of bay leaves
For roasting
4 cloves garlic with skin
3 stalks of fresh thyme
3 sprigs of bay leaves
3 stalks of fresh oregano
For the potatoes
2 large potatoes
4 tablespoons clarified butter
Salt and black pepper to taste
1 tablespoon grated ginger
Step 1
Blend the seasoning ingredients in a processor
Season the chicken with salt and pepper
Stuff the cavity of the bird with onion, lemon, and bay leaves
Place half of the seasoning mixture under the skin of the animal
Arrange the chicken in a roasting pan and place the remaining seasoning mixture on top
Tie the legs and marinate for 12 hours
Step 2
Arrange the garlic, thyme, bay leaves (and other three sprigs), and oregano in the roasting pan and roast the chicken for 75 minutes at medium-high heat (180°C)
Brush with water to glaze
Peel and cut the potatoes into pieces
In a non-stick skillet, melt the butter
Add the potatoes and cook until golden brown
Season with salt, pepper, and ginger
