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🍽️ Crispy Roast Chicken with Traditional Potato Salad

575 kcal · 30 min · 4 servings

Crispy Roast Chicken with Traditional Potato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 240 degrees Celsius with top and bottom heat.
  2. 2. Place the potatoes in a pot and cover them with salted water.
  3. 3. Bring the water to a boil, then let the potatoes cook covered on medium heat for about 20 minutes.
  4. 4. Place the frozen chicken directly into the preheated oven.
  5. 5. Roast the chicken for about 35 to 40 minutes until it is golden brown and cooked through.
  6. 6. Bring about 1 liter of water to a boil in a pot.
  7. 7. Boil the eggs for 6 minutes in the bubbling water.
  8. 8. Shock the boiled eggs immediately with cold water to make them easier to peel later.
  9. 9. Empty the pot, clean it, and bring the vegetable broth to a boil in it.
  10. 10. Drain the cooking water from the potatoes and let them steam dry for a moment.
  11. 11. Cut the potatoes into halves or quarters depending on their size and place them in a bowl.
  12. 12. Pour the hot vegetable broth over the warm potatoes.
  13. 13. Let the potato salad absorb the broth for about 15 minutes.
  14. 14. Finely dice the gherkins and reserve the pickle juice.
  15. 15. Wash the fresh herbs, pat them dry, and remove any thick stems.
  16. 16. Finely chop the herbs.
  17. 17. Peel the cooled eggs and slice them into thick rounds.
  18. 18. Add the chopped herbs, sweet mustard, oil, 3 tablespoons of pickle juice, salt, and pepper to the potatoes.
  19. 19. Mix everything well and set aside the gherkins and some herbs for decoration.
  20. 20. Finally, season the potato mixture to taste with salt and pepper.
  21. 21. Take the roast chicken out of the oven.
  22. 22. Plate the potato salad and arrange the egg slices on top.
  23. 23. Garnish the salad with the remaining gherkins and herbs.
  24. 24. Serve the roast chicken hot alongside the rustic potato salad.

Nutrition per serving