Roast Chicken with Creamy Vegetable Sauce

How to prepare roast chicken with creamy vegetable sauce

1. Take the chicken out of the refrigerator and let it come to room temperature. Place the lemon cut into 3-4 pieces and 2 peeled but whole garlic cloves inside the chicken. Season the chicken with salt all over, then likewise with granulated garlic, then sprinkle and massage with a little turmeric—just enough for a pleasant color. Massage with a little oil all over and finally grind black pepper on top.
2. Cut the tomato and pepper into large pieces. Arrange on the bottom of a Dutch oven that fits the chicken with just a little space around it (see photo 1 below). Add 3 peeled garlic cloves cut in half lengthwise.
3. Place the chicken on top breast-side up. Roast the chicken at 200°C (390°F) for 1 hour and 15 minutes (top and bottom heat, or if you have an extra-browning program), until golden on top and when pierced in the leg area clear juices come out.
4. Remove the Dutch oven from the oven and transfer the chicken to a cutting board.
6. Put all the vegetables in a blender and pour in half of the liquid from them. Add the herbs and butter and blend everything until you have a smooth cream. If the sauce is too thick—meaning it doesn't flow like lava from a spoon—add more liquid from the pot. Taste for salt and fennel.
7. Carve the chicken into large pieces (breast in two parts, wings and legs separately) and arrange on a platter. Drizzle with juices from the pot. Serve with the creamy vegetable sauce.
   * I roasted the chicken 2 hours before serving; to keep it, I put it back in the Dutch oven after removing the vegetables for the sauce and kept it covered with the lid during this time; when serving, I put the Dutch oven without the lid back in the oven and reheated the chicken at 170°C (340°F) for 20 minutes; it stayed succulent, as if it had just been roasted.

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