Roast chicken with crème fraîche and herbs

1 whole chicken, approx 1.2 kg/ approx. 3 pounds

300 ml/ 1 & 1/4 cup crème fraîche (you can also use fromage blanc – alternatively, you can mix 2 tbsp buttermilk or sour cream with 1 cup heavy cream)

4 cloves of garlic, finely sliced

1 shallot, finely sliced

A large bunch of parsley, chopped

A few sprigs of fresh thyme

Sea-salt and black pepper

Preheat oven to 180°C/ 350F

Take out the chicken approx 30 minutes before cooking so it is at room temperature. Mix crème fraîche with finely chopped garlic, parsley, thyme, sea-salt and black pepper. Spoon half of the mixture inside the cavity of the chicken. Truss the chicken securely with kitchen twine. Rub the remaining cream all over the chicken (make sure to rub under the thighs and wings). The cream must be thickly spread on chicken (see photo). Sprinkle 1/2 tsp sea-salt on top of chicken.

Transfer to preheated oven and cook for 1 hour to 1 hour 15 minutes. Check pan halfway and add 2-3 tbsp of water if the sauce in the pan starts to dry out.

Serve with mashed potatoes. After boiling peeled potatoes (I count 2 medium potatoes per person) add one egg yolk and 30 g/ 2 tbsp butter + 1 tbsp crème fraîche, salt to season)

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