Buy all ingredients right below the recipe
Ingredients
- 2 pcs baby chicken
- 400 g green peas
- 15 stalks asparagus
- 1 kg potatoes
- 200 g butter
- A few sprigs of thyme
- Fresh parsley
- Fresh chives
- 0.5 dl extra virgin olive oil
- Coarsely ground black pepper
- Garlic powder
- A pinch of salt
- 1 pc lemon
Steps
- 1Cut along both sides of the spine of the chickens with strong kitchen shears and set aside for stock.
- 2Mix coarsely ground pepper and sea salt in a 1:1 ratio, and add one level spoon of garlic powder for every 100 g.
- 3Brush the chickens with a little olive oil and thoroughly massage the spice mixture into their skin.
- 4Let them rest for an hour. Meanwhile, light the BBQ grill and stabilize it at 180 degrees Celsius, or preheat the oven to 180 degrees Celsius.
- 5Cook the potatoes in salted water and mash them while still warm. Then mix with butter and warm milk until smooth. Season with salt if necessary and keep warm until serving.
- 6Blanch the peas and asparagus in hot salted-sugared water, then cool them in ice water.
- 7Place the chicken in the oven and roast until done, 1-2 hours depending on size.
- 8Serve with vegetables and potatoes, sprinkled with fresh herbs.
- 9It can be prepared with any green side dish; asparagus or potatoes can also be substituted.
- 10If baby chicken is not available, try with chicken thighs, wings, or even guinea fowl.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!