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🍽️ Crispy roast chicken with juicy chard and potato cubes

948 kcal · 30 min · 4 servings

Ingredients

• 1 Poularde (approx. 1,4 kg)
• Salt
• Pepper (from the mill)
• 4 tbsp olive oil
• 800 g chard
• Salt
• 1 clove of garlic
• 2 tbsp olive oil
• a splash white wine
• Nutmeg
• 500 g mostly waxy potatoes
• Oil (for frying)
• Salt

Instructions

1. 1. Turn on the oven and set it to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the chicken thoroughly under running water.
3. 3. Pat the chicken completely dry inside and out with kitchen paper.
4. 4. Season the inside of the chicken generously with salt and pepper.
5. 5. Tie the chicken legs securely together with a piece of kitchen twine.
6. 6. Place the chicken on a roasting rack that is set over a drip pan.
7. 7. Mix the olive oil with a pinch of salt and pepper in a small bowl.
8. 8. Brush the chicken all over evenly with the oil mixture.
9. 9. Slide the chicken into the preheated oven.
10. 10. Roast the chicken for 60 to 70 minutes until golden brown.
11. 11. Brush the chicken with a little oil repeatedly during the roasting time.
12. 12. Wash the chard under running water.
13. 13. Cut the tough stems off the chard.
14. 14. Cut the stems into thin strips.
15. 15. Put the chard leaves into boiling salted water for about 3 minutes.
16. 16. Remove the leaves from the water immediately and shock them with cold water.
17. 17. Let the cooled chard leaves drain well.
18. 18. Chop the chard leaves coarsely.
19. 19. Peel the garlic clove.
20. 20. Dice the garlic finely.
21. 21. Heat some oil in a pan.
22. 22. Sweat the garlic and chard stems in the hot oil for 2 to 3 minutes.
23. 23. Deglaze the vegetables with white wine.
24. 24. Let the mixture simmer for about 2 minutes.
25. 25. Fold the chopped chard leaves into the vegetables.
26. 26. Season the vegetables with salt and grated nutmeg.
27. 27. Peel the potatoes.
28. 28. Cut the potatoes into small cubes.
29. 29. Wash the potato cubes under running water.
30. 30. Let the potato cubes drain.
31. 31. Pat the potato cubes dry.
32. 32. Heat oil in a pan or pot.
33. 33. Fry the potato cubes for 2 to 3 minutes until golden brown.
34. 34. Place the finished potato cubes on kitchen paper.
35. 35. Let the excess oil drain from the potatoes.
36. 36. Season the potato cubes lightly with salt.
37. 37. Take some of the chard vegetables and place them on a serving plate.
38. 38. Distribute a few potato cubes on the chard.
39. 39. Place the roasted chicken on the vegetables.
40. 40. Serve the remaining vegetables separately in a bowl.

Nutrition per serving

• kcal: 948
• Protein: 54 g · Fett/Fat: 72 g · Carbs: 21 g