Dutch Oven Poulet Roti with Roasted Vegetables & Turmeric Tahini Sauce
Get the look - Jacqueline bronze dinner plate,
Flatiron two toned flatware, Lithuanian fringe napkin
Rated 5.0 stars by 1 users Holiday Faves French cuisine 6 20 minutes 2-2 hours 5 minutes Lollygag 1- 4.5-5 Ilb. Whole Chicken- Organic preferred 2 Tbsp. Extra Virgin Olive Oil 4-5 Tbsp. Duck Fat- See notes 5 Tbsp. Butter Kosher Salt & Cracked Pepper 2 Large Shallots 1 Large Sprig of Rosemary 2 Sprigs of Fresh Thyme 6-8 Baby onions-peeled and trimmed 1 recipe of Rainbow Roasted Vegetables with Golden Tahini Sauce Prepare the Rainbow Roasted Vegetables and Golden Tahini Sauce before cooking the chicken and just reheat them for 10 minutes before serving and while the chicken is resting. (at 375-400 degrees) Store the dressing in an airtight container in the refrigerator until serving. Preheat oven to 425 degrees F. or raise temp from the vegetable temp to 425 F. Rinse and dry your chicken, removing any extra parts from the cavity and discarding them. Set aside on a clean board In a large dutch oven, drizzle 2 Tbsp. of olive oil in the bottom of the pan. Here's where it gets a bit messy- Rub your entire chicken with half of the duck fat, reserving the other half for later basting. Make sure to get in between the wings and the top of chicken really well. (Melt the remaining duck fat in the microwave for a few seconds for quick basting later.) Peel and cut ends off of your baby onions and line the bottom of your dutch oven. Next, stuff the cavity of your chicken with the aromatic herbs and place the chicken in the dutch oven with the top facing up over the onions -using them to lift the chicken slightly. Sprinkle the top of chicken generously with salt and pepper, then place the dutch oven pan into the preheated oven for about 45 minutes. At 30-45 minutes, remove your chicken from the oven and baste with the remaining melted duck fat. Then place back into the oven for another 30-45 minutes or until your thermometer reads 160 degrees. Remove the chicken from the oven when done and place your roasted chicken on a cutting board, cover with foil and let rest for about 5-10 minutes. This will help the juices reabsorb back into the chicken. While your chicken is resting, place your pan with the juices back onto the stove top over medium heat and add 5 Tbsp. of butter to the pan. Heat until the jus begins to thicken slightly, then remove from heat. Carve your chicken and place on a large serving plate with the rainbow roasted vegetables and layer the jus over the chicken. Sprinkle with salt and pepper and garnish with the tahini sauce on the side or drizzle over the veggies and serve immediately. * You can find duck fat easily at local super markets such as Sur La Table, Walmart or even Amazon or you can simply reserve any duck fat from a roasted duck if you happen to have that. from a previous dish. * Try serving this dish with our oven roasted rainbow vegetables and our Green Goddess Tahini Dressing. * You can save the remaining chicken for salads, chicken salads and sandwiches for the rest of your week.Dutch Oven Poulet Roti with Roasted Vegetables & Turmeric Tahini Sauce
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Author: This mouth-watering roasted chicken recipe with roasted vegetables & turmeric tahini sauce is a great modern twist for any Passover dinner, holiday gathering, or family dinner night. Inspired by Chez Louis' famous Poulet Roti recipe, this dutch oven chicken has enough goodness to last you the whole week- perfect for lunch wraps, salads or quick pasta dishes.
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Poulet Roti Chicken
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Enjoy!