Recipes

Half grilled chicken with roasted potatoes, green beans, and French fry sauce

Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce
Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce
Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce Half grilled chicken with roasted potatoes, green beans, and French fry sauce

Ingredients (13)

Product

French fries sauce 25% (consumer)

  • 1 whole chicken (+/- 1.2 kg), cut in half
  • 2 tablespoons of olive oil or melted butter
  • 1 teaspoon Dijon mustard
  • 1 teaspoon thyme
  • ½ teaspoon paprika powder
  • 600 grams of waxy potatoes
  • 1d tablespoon olive oil
  • 1 teaspoon of rosemary
  • Salt and pepper
  • 200-250 grams of green beans
  • 1 knob of butter
  • 1 tablespoon of shaved almonds
  • Oliehoorn fries sauce

Instructions(8)

  • 1

    Preheat the oven to 200°C.</span>

  • 2

    Cut the potatoes into wedges and mix with olive oil, rosemary, and salt.

  • 3

    Spread this over a baking sheet. </span>

  • 4

    Mix the olive oil, butter, mustard, thyme, paprika powder, salt, and pepper. Rub the half chicken well with the mixture, also under the skin.

  • 5

    Place the chicken skin-side up on a rack in the oven above the potatoes or on a separate baking tray.

  • 6

    Roast the chicken for 45-55 minutes, until golden brown and cooked through with a core temperature of 75°C.

  • 7

    Cook the green beans for 6-8 minutes. Sauté them briefly in butter with garlic and almonds.

  • 8

    Serve the half chicken with the crispy potatoes and haricots verts and place a bowl of fries sauce on the table.