Oven Roasted Chicken with Vegetables
Ingredients
- Ingredients
- 1 chicken (About 1.2 kg) (approximately 2.5 pounds)
- salt
- peppers
- ground paprika
- 1 tsp liquid honey
- 1 Tbsp lemon juice
- 2 garlic cloves
- 1 bay leaf
- 300 grams (approximately 10.5 ounces) Pearl onion
- 4 Red Bell pepper
- 2 sprigs thyme
- 1 sprig rosemary
- 300 grams (approximately 10.5 ounces) small potatoes (firm)
- 125 milliliters (approximately 1/2 cup) white wine
- 125 milliliters (approximately 1/2 cup) Chicken broth
- 1 Tbsp clarified butter
Preparation steps
Rinse chicken and pat dry, rub inside and outside with salt and pepper and then truss chicken with cooking string. Peel and chop garlic and onions. Rinse bell peppers, dry, cut in half, stem, remove the seeds and partitions, and cut the into slices. Peel the potatoes. Preheat the oven to 200°C (approximately 400°F).
Heat and fry chicken in a buttered pan until golden brown on all sides. Add the garlic and cook briefly, then take the chicken from the roasting pan and layer the pan with vegetables; lay and salt potatoes as first layer, then add the onions and bell peppers. Season with salt and pepper.
Add herbs (bay leaf, rosemary and thyme). Put chicken on the vegetables and pour over white wine and broth. Cook everything in a preheated oven for about 45 minutes. After approximately half the cooking time, brush chicken with a mixture of honey and lemon juice. During cooking, occasionally baste chicken with meat juices.
