Roasted Chicken with Kamut Rigatoni and Sautéed Swiss Chard-Poulet Rôti

Roasted chicken is my favorite dish to prepare at home. It requires just three simple ingredients: chicken, butter, and salt, along with a generous amount of patience. Throughout the cooking process, the chicken is diligently turned and basted every 10-15 minutes until it reaches perfection. This humble yet flavorful dish never fails to delight with its mouthwatering taste. The key lies in sourcing a high-quality chicken from a local farmer renowned for their commitment to producing poultry with exceptional flavor and quality.

Roasted Chicken served with Kamut Rigatoni in Tomato Pepper sauce garnished with Marinated Red pepper and Green Tomatoes

Cook's fork plays very important role in turning chicken while roasting

All that hard work pays off at the end. Voilà!

Yield: serves 4 people

Time: 1 hour and 30 minutes

Equipment: Cast Iron Casserole or Dutch Oven - Oval shape, heavy duty cook’s fork and spray bottle with filtered water

Ingredients:

• 1.5 kg free range young chicken (broiler or fryer: 6-12 weeks old)

• 6 tablespoons of unsalted butter

• Sea salt

• A bunch of raw Swiss chard, 2 tablespoons of finely chopped fresh garlic and 2 tablespoons of grape oil

• 500g Kamut Rigatoni ( follow instructions on packaging): High quality pasta made from Kamut flour, very digestible, rich in proteins, vitamins (vitamin E), mineral salts (magnesium and zinc) and selenium, an antioxidant micronutrient that reduces the cellular damages caused by the free radicals.

• 500ml of Roasted Tomato and red pepper sauce( see my recipe)

• 4 tablespoons of shredded gruyère cheese

• side addition : marinated red peppers with green tomatoes (optional)

Instructions:

1. Heat up oven to 220°C or 425°F.

2. Wash and dry chicken. Truss a chicken so the legs, wings and neck skin held in place during its cooking . Use white cotton string - food safe for cooking.

3. Season chicken with sea salt outside and inside of cavity.

4. Rub the skin with 3 tablespoons of butter generously.

5. Place chicken into the casserole cast iron, gently spray with water mist. Place it into the oven, uncovered for 30 minutes at 220°C or 425°F.

6. Reduce oven temperature to approximately 180°C or 350°F.

7. Turn and base chicken with melted butter and spray with water mist every 10-15 minutes. Once all the butter is used, continue to base chicken with the juices accumulated in the pan. Chicken is read to devour when its internal temperature reaches 85°C /185 °F.

8. Serve with sautéed swiss chard and kamut pasta topped with roasted tomato and red pepper sauce and shredded gruyère cheese.

   SMACZNEGO!

   Bon Appétit!