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+ servings

Truffle Chicken Recipe & Sage Potatoes

Course Main Dishes
Cuisine Italian
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 4
Author Florentina

Ingredients

  • 1 lb x 5 whole chicken organic
  • 2 g black truffles small 30
  • 2 tsp truffle sea salt + more to taste
  • 1 tsp sweet paprika
  • 10 thyme sprigs
  • 2 leaves bay
  • 3 sage sprigs
  • 8 leaves sage
  • leaves from 2 thyme sprigs
  • 10 cloves garlic in paper
  • 2 lb golden potatoes
  • 1 tsp olive oil
  • 1 tbsp truffle butter

Instructions

  • Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight.
  • Remove the chicken from the refrigerator and pat dry some more with paper towels including the cavity.
  • Preheat your oven to 450”F
  • Meanwhile rub the chicken all over with 1 teaspoon of olive oil and season with the truffle salt and paprika all over. Stuff the cavity with the thyme and sage sprigs, garlic cloves and bay leaves.
  • Thinly slice 6 slices of the black truffle. Without tearing the skin make sure to stuff them underneath the skin of the chicken breast.
  • Make a slit in the fat hanging from the back of the chicken and insert the end of each chicken leg through the slit in the opposite direction, having the legs cross each other.
  • Very lightly oil the bottom of a large roasting pan and set a roasting rack in the middle. Make sure to oil the roasting rack before placing the chicken on top breast side up. Make sure to tuck in the wing tips as well.
  • Allow the chicken to rest at room temperature for 30 minutes before roasting.
  • While the chicken is resting, scrub and cut the potatoes into large but equal pieces. Transfer to a pot and cover with cold water. Bring to a simmer, add a good pinch of sea salt and boil for 7 minutes.
  • Drain the potatoes in a collander and allow them to dry in their steam for a few minutes.
  • Meanwhile transfer the truffle chicken to the preheated oven and roast for 25 minutes. After 25 minutes have past carefully open the oven door and add the potatoes in the bottom of the roasting dish together with the sage leaves. Gently toss them to coat a little in the drippings from the bottom.
  • Roast everything together for another 25 minutes and carefully using a spatula try to turn the give the potatoes a gentle toss.
  • Very carefully add the truffle butter on top of the chicken. It will immediately melt from the heat and drip down onto the sage potatoes to coat them.
  • Roast everything together for another 20 minutes or until the internal temperature reaches 165”F.
  • Remove the truffle chicken from the oven and carefully transfer it to a serving dish. Taste the sage potatoes and give them a final sprinkling of truffle salt if necessary. Then scoop them out and place them on the serving dish surrounding the truffle chicken.
  • Thinly slice the remaining black truffle and sprinkle it over the top of the chicken together with the thyme leaves and whatever edible flowers you might have around.

Notes

NOTES:
Make sure to allow the truffle chicken to rest for 10 minutes before cutting into it for the juices to redistribute.