This French roast chicken recipe is a keeper. Well seasoned, moist flesh with a crispy golden skin and potatoes slowly cooked in the juice... yum!
Warm up your chicken stock.
Pre-heat your oven to 150°C.
Place the chicken in an oven dish and "paint" it with mustard. Drizzle with olive oil. Season with salt and pepper. Place thyme in and on the chicken. Pour a ladle of chicken stock in the dish.
Cook in the oven as per below:
After 15 mn: pour some stock over the chicken
After 30 mn: pour some stock
After 45 mn: pour some stock + turn it up side down + add little potatoes and/or sliced carrots around the chicken
After 1 hour: pour some stock
After 1 h 15 mn : pour some stock
After 1 h 30 mn : turn the chicken back in its initial position and finish cooking until golden.