Roasted Chicken Supreme Recipe
chimichurri potatoes, garden vegetables, pearl onion & tomato confit, capers, sicilian olives, red wine demi-glace
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Ingredients
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For the Roasted Chicken
For the Chimichurri Potatoes
For the Garden Vegetables
For the Pearl Onion & Tomato Confit
For the Demi-Glace
Method
Preparation
- 1
- 2
Roast the Chicken
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest before carving.
- 3
Prepare the Chimichurri Potatoes
Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and toss with chopped parsley, red wine vinegar, olive oil, red pepper flakes, and salt.
- 4
Roast the Garden Vegetables
Toss zucchini, bell peppers, and carrots with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- 5
Prepare the Pearl Onion & Tomato Confit
In a small pan, heat olive oil over medium heat. Add pearl onions and sauté for 5 minutes. Add cherry tomatoes, thyme, and salt, cooking until softened.
- 6
