Poulet Rôti avec Purée et Sauce aux Herbes

Ingredients

• Chicken legs or whole chicken (cut into pieces): 2 - 3

• Olive oil: 30 - 40 ml

• Salt: 8 - 10 g

• Black pepper: 4 - 5 g

• Garlic: 4 - 5 cloves (about 15 - 20 g, minced)

• Rosemary: 2 - 3 sprigs (either fresh or dried rosemary can be used)

• Thyme: 2 - 3 sprigs (either fresh or dried thyme can be used)

• Potatoes: 3 - 4 (about 400 - 500 g, peeled and cubed)

• Milk: 100 - 150 ml

• Butter: 30 - 40 g

• Fresh herbs (such as parsley, cilantro): an appropriate amount, chopped

• Cherry tomatoes: 4 - 6

• Black tea powder barbecue seasoning (3g)

Instructions

1. In a bowl, combine olive oil, salt, black pepper, minced garlic, rosemary and thyme and stir to combine.

2. Place chicken in marinade, making sure each piece is evenly coated. Marinate for 30 minutes - 1 hour.

3. Preheat oven to 200 - 220°C.

4. Line a baking sheet with tin foil and place marinated chicken on the baking sheet.

5. Bake for 30 - 40 minutes, until golden brown and cooked through. Turn the chicken over to ensure even baking.

6. Add potatoes to pot, cover with water and add salt. Cook for 15 - 20 minutes, until tender.

7. Drain potatoes and return to pot, add milk and butter. Mash with a potato masher or fork and stir.

8. Season with salt and pepper.

9. Chop fresh herbs and stir with a little olive oil, Black tea powder barbecue seasoning, salt and pepper.

10. Place mashed potatoes on the bottom of a plate, top with roasted chicken, and top with cherry tomatoes. Pour the herb sauce over the chicken.

Tips

1. When roasting chicken, place some chopped onions and carrots on the bottom of the baking dish to add flavor.

2. When making mashed potatoes, you can add some butter to make the mashed potatoes smoother according to your personal preference.