Whole chicken poularde from the oven

Whole chicken poularde from the oven and some oven potatoes, one of my favorite dishes for the weekend.

It doesn’t have to be as fast on the weekend as it is during the week. Such dishes, which need a lot of time in the oven, are therefore excellent. And you don’t have to be there all the time either.

You don’t need a lot of time to prepare this oven dish and it practically cooks itself.

The herb butter, which I push under the skin, makes the chicken very tender. Even the chest is not dry. An extremely delicious dish from the oven.

What ingredients do I need for whole chicken / poularde from the oven?

Whole chicken poularde from the oven

You need the following simple ingredients to cook my chicken recipe from the oven:

  • Chicken approx. 1.2 kg (or chicken)
  • 1 onion
  • 1/2 bunch of parsley
  • 2 cloves of garlic

For the herb butter:

  • 50 g soft butter
  • 50 g herbs de Provence frozen or dried
  • 1 clove of garlic
  • salt, pepper, 1/2 tsp paprika powder

vegetables :

  • 600 grams of potatoes
  • 2 carrots
  • 1 tbsp herbs de Provence, frozen or dried
  • salt and pepper

You can also use more vegetables and, for example, put peppers, broccoli or other vegetables of your taste on the tray.

How do I prepare a whole chicken or poularde in the oven?

First, preheat the oven to 200°.

Then you wash the chicken inside and out and dry it well.

You then need to carefully separate (but not separate) the skin from the meat by running your fingers or the handle of a wooden spoon between the skin and the meat.

Next, prepare the homemade herb butter.

To do this, peel the garlic and chop it very finely or press it through the garlic press.

Put the soft butter in a small bowl, add salt and pepper and mix thoroughly with the herbs and garlic with a fork.
The herb butter is pushed under the skin of the poulard or chicken. This makes the meat, even the breast, super tender and tastes delicious.

Then salt and pepper the inside of the chicken and put the parsley, an onion and two cloves of garlic in the belly.

Tie the thighs together with kitchen twine.

Melt some butter, approx. 25 g, in a pan, season with salt, pepper and paprika powder.

Brush the chicken all over with the melted butter and season the outside with salt and pepper.

Place the poulard or chicken breast-side up on a baking sheet or in a casserole dish and pre-bake for 30 minutes.

While the meat is in the oven, you can prepare the vegetables. Wash or peel the potatoes thoroughly.

Depending on the size of the potatoes, halve or quarter the potatoes.

Peel the carrots and cut them into slices or sticks, as you like.

Then you season the vegetables with salt, pepper and dried herbs from Provence. If you want, you can also use additional vegetables and add peppers, zucchini or mushrooms to the vegetables, for example.

You can also drizzle some olive oil over the veggies, but I don’t think it’s necessary as the chicken gives off a lot of fat. Read More Chicken Thighs In The Oven With Vegetables

In the last step, you spread the vegetables around the chicken and then put them in the oven again for 40 minutes.

preparation time : 30 mins
preparation time : 1 hour 10 minutes
working time : 1 hour 40 minutes
portions : 4 servings

YOU NEED

  • Casserole dish, knife, cutting board, brush

INGREDIENTS

  • Chicken/Poularde:
  • 1 poularde approx. 1.2 kg (or chicken)
  • 1 onion
  • 1/2 bunch of parsley
  • 25 g butter for brushing
  • 2 cloves of garlic

Herb butter:

  • 50 g soft butter
  • 50 g herbs de Provence frozen or dried
  • 1 garlic cloves
  • Salt
  • pepper
  • 1/2 tsp paprika powder
  • Vegetables:
  • 600 grams of potatoes
  • 2 carrots
  • 1 tbsp herbs de Provence frozen or dried
  • salt and pepper

INSTRUCTIONS

  1. Preheat the oven to 200°.
  2. Wash the chicken inside and out, then pat dry.
  3. Carefully separate (but not separate) the skin from the meat by running your fingers or the handle of a wooden spoon between the skin and the meat.

Herb butter:

  1. Peel a clove of garlic and press through the press.
  2. Put 50 g butter in a small bowl, season with salt and pepper and mix thoroughly with the herbs and garlic using a fork.
  3. Push the herb butter under the chicken skin.
  4. Spread evenly from the outside by gently pressing and massaging, especially on the chest and thighs.
  5. Salt and pepper the inside of the chicken and stick the parsley, a peeled onion and the other two cloves of garlic in the belly. Tie the thighs together with kitchen twine.
  6. Tip: You can peel the garlic beforehand, but since you won’t eat it, you can leave the peel on and just crush or halve the garlic.
  7. Melt the remaining 25g butter in a pan, season with salt, pepper and paprika powder.
  8. Brush the chicken all over with it, salt and pepper again.
  9. Now place the chicken breast side up in a casserole dish and place in the oven (centre, fan oven 180°).
  10. Cook the chicken in the preheated oven for about 30 minutes.

Vegetables:

  1. Meanwhile wash the potatoes. Halve the slightly larger potatoes. Peel and slice the carrots. Season the potatoes with the herbs, salt and pepper.
  2. Tip: You can also use other types of vegetables (e.g. peppers or broccoli).
  3. After 30 minutes add the potatoes to the chicken in the casserole dish. And finish cooking in the oven for another 40 minutes.
  4. Check with a fork if the potatoes are done. Take out and serve.

Leave a Comment

Your email address will not be published.

*