Author Notes
Roasted crème fraîche chicken with potatoes and carrots —Vy Tran
Ingredients
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1
4-5 lb chicken
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3 tablespoons
unsalted butter, room temperature and cubed
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2 teaspoons
salt
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1/2 teaspoon
pepper
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5 tablespoons
olive oil
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3/4 cup
crème fraîche
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2
cloves of garlic, finely sliced
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1
shallot, finely sliced
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8 sprigs
thyme
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1
orange, quartered
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2
medium thick carrots, cut into 1 inch length and halved
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1 pound
new red potatoes, halved (quartered if large)
Directions
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Preheat oven to 375˚F. Take out the chicken about 15 minutes before cooking, wash, clean and pat dry.
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With a spoon, mash the thyme and butter together until well combined.
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Use a knife to gently loosen the chicken’s skin. Stuff the mixed thyme and butter evenly underneath the skin.
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Combine 3 tbsp of olive oil, salt, and pepper in a mixing bowl. Use your fingers to massage the entire chicken with the mixture.
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Fill the cavity with the orange and thyme sprigs. Truss the chicken securely with kitchen twine.
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Place the chicken, breast side down in a baking dish and roast for 15 minutes.
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Mix creme fraiche with garlic, shallot, and thyme.
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Toss the potatoes and carrots with olive oil and a pinch of salt and pepper.
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Remove the chicken from the oven and carefully turn the chicken breast-side up. Rube the creme fraiche all over the top of the chicken.
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Scatter the potatoes and carrots in a single layer around and underneath the chicken.
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Transfer the baking dish to the oven and cook for 1 hour. Baste the chicken and vegetable with pan juices. If the chicken starts to brown, place a large piece of aluminum foil over the breast to prevent it from burning.
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Roast the chicken for another hour or until an instant-read thermometer inserted in the thickest part of the chicken thigh reads 175˚F and the vegetables are tender.
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Remove the chicken from the oven and let it rest for 15 minutes before serving.
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