LABEL ROUGE ROASTED
herb butter and potatoes
1 Label Rouge free-range chicken (1.5 kg)
500 g boiled potatoes
200 g butter
20 g parsley
5 g tarragon
5 g chervil
10 g lemon balm
10 g fine salt
Mix the butter at room temperature with the parsley, tarragon, chervil, lemon balm and fine salt.
Coat the chicken with this herbaceous butter between the flesh and skin.
Bake the chicken in a casserole dish at 180° for 40 to 45 minutes with the potatoes. Remove the fillets and thighs and set the carcass aside.
FOR THE DRESSING
Arrange the fillets and thighs on a plate, cover with the cooking juices and distribute the potatoes evenly.