Roast chicken with potatoes

I do not know any other dish so often prepared as roast chicken. Maybe not even prepared, as much as bought at the local butcher or market, or even a shop. Called poulet rôti, it is a staple and even more than just a staple in French cuisine. Together with salad or salad and potatoes, this can be served on a working day or a Sunday dinner with family. And one must admit, and I can admit, that there is nothing more comforting than this. Simple and clean, and especially if you do get that organic chicken, please.

1.5 kg chicken (preferably organic)
1 tsp fine sea salt
3 tbsp mild extra virgin olive oil
3 sprigs of rosemary
3 sprigs of parsley
a few bay leaves

Start by leaving chicken to rest outside the fridge to get to room temperature. Take out 1-2 hours before cooking, which depends on the warmth of your kitchen. At this point, rub it from all sides and inside with salt.

When ready to cook, heat the oven 190 degrees hot. Place herbs in the cavity of the chicken and rub all over with oil. Place in the oven on one side and cook for 15 minutes. Then turn on the other side and cook for 15 minutes. Repeat once more. Finish cooking on back, breast side up, for 15-20 minutes, until ready. Total time is around 1 h 15 minutes.

800 g peeled starchy potatoes
1 tbsp chopped rosemary
40 ml mild extra virgin olive oil
1/3 tsp medium coarse sea salt or to your taste

While the chicken is roasting, boil water in a kettle and when bubbling, add potatoes. Boil for 10-14 minutes, depending on the size of the potatoes. They have to be half-boiled. Drain and mix with the rest of the ingredients. When the chicken has still 40 minutes to go, place the potatoes in the oven (I place the pan on the bottom oven rack) and cook until ready.

Serve chicken with potatoes, some simple salad and turnips, if you wish.