@nacho.cookin: French Chicken with Roasted Potatoes Cooked to golden perfection with my @mychefiq iQ sense meat thermometers and Mini Oven. Available in the link in my bio use NACHO30 for 30% off sitewide. Full recipe ⬇️ Serves: 4-5 Prep time: 15 minutes Cook time: ~45 minutes Rest time: 15–25 minutes Total time: ~1 hour 15 minutes Ingredients Chicken 1 whole chicken (4–5 lbs) 1/2 cup TALO Liquid Beef Tallow OSMO Golden Gourmet Rub, to taste (or just Salt,Pepper, Garlic!) 2–3 sprigs fresh thyme, rosemary, or oregano 1 whole garlic bulb, halved horizontally 2 lemons, halved lengthwise Crispy Potatoes 1 lb baby gold or Yukon gold potatoes TALO Liquid Beef Tallow, as needed Salt, to taste Black pepper, to taste Fresh herbs, finely chopped Pan Sauce Roasted garlic from the chicken Roasted lemon juice Pan juices from the chicken 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar Directions Preheat the oven Preheat the Oven to 425°F (I used my new Chef iQ Mini Oven) - NACHO30 for discount :) Prepare the chicken Place the chicken onto a roasting pan. Pour the Beef Tallow over the chicken and rub it all over the skin. Generously coat the chicken with OSMO Golden Gourmet Rub. Place the fresh herbs inside the cavity. Add the aromatics Arrange the halved garlic bulb and lemon halves around the chicken on the roasting pan. Roast the chicken Roast for about 45 minutes, depending on the size of the chicken. Check the thickest part of the breast and remove the chicken from the oven when it reaches 150°F. Rest the chicken Let the chicken rest at room temperature for 15–25 minutes. Carryover heat will continue cooking the chicken until it reaches 165°F internally. Parboil the potatoes While the chicken is roasting, place the potatoes in a pot of salted water. Bring to a boil and parboil for about 15 minutes, or until they are beginning to soften but aren’t fully cooked. Drain well. Season the potatoes Transfer the potatoes to a large bowl and toss with Beef Tallow, salt, black pepper, and freshly chopped herbs until evenly coated. Crisp the potatoes Spread the potatoes across the roasting rack in the mini oven, leaving space between them. Roast until golden brown and deeply crisp on the outside and tender inside. Make the roasted garlic and lemon sauce Squeeze the roasted garlic cloves and roasted lemon juice into the pan juices. Add the Dijon mustard and white wine vinegar and whisk until smooth. If needed, add a splash of warm water to loosen the sauce. Serve Carve the chicken into breasts, thighs, drumsticks, and wings. Serve with the crispy potatoes and spoon the warm roasted garlic and lemon sauce over the chicken.

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Tuesday 06 October 2026 20:50:55 GMT