Roast chicken, pomegranate, potatoes

Huile d'olive de Nîmes PDO
Intense flavour
Poulet rôti, grenade, pommes de terre
A PDO
Preparation
20 min
A PDO
Cooking time
1h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Main course Gluten-free Automn

Ingredients

A PDO
For 4 personnes
  • 1 Drôme or Ardèche IGP chicken
  • 150 g of sausage meat
  • One kilo of baby potatoes
  • 1 onion
  • 1 head of garlic
  • 3 tablespoons of balsamic vinegar
  • 1.5 tablespoons of honey
  • 3 tablespoons of full-flavoured olive oil
  • 1 plain Petit Suisse
  • 1 grenade
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • Espelette chilli PDO
  • 20 cl of chicken stock
  • Salt, pepper

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … A selection of our chicken-based recipes that might interest you: Chicken escalope marinated in lemon and thyme, chicken and peach skewers

Instructions

  • Preheat the oven to 180°C. Cut the pomegranate open to remove the seeds.
  • Prepare the stuffing: mix together the Petit Suisse, the sausage meat, the pomegranate seeds, ½ tablespoon of full-flavoured olive oil, salt, pepper and Espelette pepper. Stuff the chicken with this mixture.
  • In a small bowl, mix together the vinegar, honey, 1.5 tablespoons of strong-flavoured olive oil, salt, pepper and Espelette pepper. Place the chicken in an ovenproof dish and brush it with the vinegar, honey and olive oil mixture using a pastry brush.
  • Cut the head of garlic in half lengthways. Peel the onion and cut it into eighths.
  • Place the garlic and onion in the dish with the chicken, along with the stock, 1 tablespoon of full-flavoured olive oil, 1 sprig of rosemary and the thyme.
  • Wash the potatoes, cut them in half or into quarters (depending on the size of the new potatoes; leave the smallest ones whole). Set them aside.
  • Cover the chicken and roast in the oven for 1 hour 30 minutes, turning it after 50 minutes and basting it regularly. After 30 minutes, add the potatoes, season with salt and pepper and add 1 sprig of rosemary. 20 minutes before the end of cooking, remove the lid to brown the chicken.
  • Serve the chicken with its stuffing and potatoes roasted in intense-flavoured olive oil.

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … A selection of our chicken-based recipes that might interest you: Chicken escalope marinated in lemon and thyme, chicken and peach skewers
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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