Chicken with Parmentier sauce

Cut the potato in half, place thyme and rosemary in the cut, and bake in foil at 180 degrees for 40 minutes.

Chop the leaves of cilantro and mint (5 g each) finely.

Add chopped greens to yogurt, then add 5 ml of lemon juice and a little sugar and salt for flavor balance. Mix well.

Break the broccoli into florets; large florets can be cut in half.

Boil water in a saucepan, add salt well, toss in the broccoli, cook for 2 minutes, then transfer to cold water to stop the cooking.

Carefully cut the chicken carcasses along the bones with a knife. Also carefully cut the thigh bones, while leaving the bones in the shins and wings.

Place a sprig of thyme and rosemary on the chicken, half a clove of garlic, sprinkle with oregano, grilling spices, salt, and pepper. Drizzle with olive oil.

Blanch spinach and parsley leaves in boiling water for 20 seconds. Then transfer to ice water.

Squeeze and dry the greens well on napkins. Transfer the greens to a blender.

Wash the white part of the leek under cold running water and slice it into half-rings. Chop the garlic clove into small cubes.

Peel the baked potato from the skin and herbs.

Heat butter and vegetable oil in a pan, sauté the leek over medium heat until soft.

Add potatoes to the onion, mash with a spatula right in the pan - it should absorb the oil.

Add garlic, fry for another 20 seconds, then transfer to the blender.

Pour milk and cream into a saucepan, lightly salt, and bring to a boil.

Pour milk and cream into the blender and blend until smooth.

Heat vegetable oil in a pan and fry the chickens on both sides until golden brown over high heat.

Place the chickens on a baking tray and send them to an oven preheated to 180 degrees for 20-25 minutes. Two minutes before they are done, add broccoli to the tray to warm it up.

Cut the ready chicken halves in half.

Place broccoli on the plate first, then add chicken on top, and add both sauces.

Serve drizzled with olive oil and sprinkled with oregano.