Chapon farci & pommes de terre hasselback

Étape 1

Preheat the oven to 400°F. Clean the potatoes. Without slicing all the way through, cut thin 1/4-inch slices, widthwise, in the potatoes. Pro tip: place a pair of chopsticks parallel on each side of one potato. The chopsticks will act as little guardrails so the knife doesn't slice all the way through.

Étape 2

Pat the chicken dry & add it to a large baking dish or cast iron pan. Season all over with salt, pepper, paprika, garlic powder & a drizzle of olive oil. Spread the seasonings evenly over the whole chicken.

Étape 3

Add the Hasselback potatoes all around the chicken. Season with a drizzle of olive oil, salt & pepper. Roast everything for 30 min at 400°F.

Étape 4

After 30 min, remove the dish from the oven. Splash everything with a 1/4 cup of water. Return to the oven to continue roasting for 40-50 min. If you see the chicken getting a little too dark on top, loosely cover the dish with some foil. Remove everything from the oven once the chicken is fully cooked (internal temp reaches 165°F).

Étape 5

Allow the chicken to rest for 5-8 min before serving. While the chicken rests, rinse & chop some parsley.

Étape 6

Sortez la chapon farci du four et coupez les ficelles. Servez-le avec les pommes de terre hasselback, la farce et un peu de persil haché, s'il vous en reste. C'est prêt !