Baked Chicken with Veggies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 large chicken jointed (about 1.2 kg)
- ½ tsp sweet paprika
- 3 Tbsps honey
- 4 Tbsps Lime juice
- 1 pinch cayenne pepper
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps Sage
- For the vegetables
- 2 ¾ cups young carrots
- 3 small Fennel bulb
- 2 onions
- 2 Tbsps Oil
- 2 Tbsps balsamic vinegar
- ⅜ cup vegetable stock
Preparation
Kitchen utensils
1 Salad spinner, 1 Citrus juicer, 1 Whisk, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Salad server, 1 Small bowl
Preparation steps
1.
Rinse the chicken pieces under cold water and pat dry. Mix the paprika, honey, lime juice, cayenne and oil and season with salt and pepper.
2.
Heat the oven to 200°C.
3.
Wash the carrots, peel if you wish and cut off most of the tops. Trim the fennel and cut into wedges. Peel the onions and cut into wedges. Put into a roasting tin with the oil and sprinkle lightly with salt. Drizzle with vinegar and put the chicken pieces on top. Brush the chicken on all sides with the marinade and scatter with sage leaves.
4.
Put into the preheated oven and roast for about 35 minutes. Brush with a little more marinade after 10 minutes.
5.
10-15 minutes before the end of cooking time pour a little boiling stock into the roasting dish (enough to cover the bottom of the dish) and continue cooking until done. Serve hot.
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