Roast chicken with herbed butter
This roast chicken with herbed butter is so delicious that no one will resist.
1. Blanch the herbs for a few minutes in boiling water, then drain and leave to cool. Blend with the softened butter, then add the juice of half a lemon. Chop the mushrooms, garlic and shallot. Mix with the herbed butter.
2. Preheat the oven at 180°C (th.6). Peel off the chicken skin and spread the herb butter on top. Place the chicken on an oven dish with tomatoes and the coarsely chopped onion. Add the thyme and bay leaf. Bake for 45 minutes. Baste regularly during cooking.
3. At the end of the cooking, remove the chicken. Deglaze with white wine over high heat, leave to reduce and add the veal stock powder and 5cl of water. Boil and filter through a sieve. Serve with the sauce.
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