Roast Chicken with Vegetables
Ingredients
- Ingredients
- 2 onions
- 600 grams Pumpkin
- 2 red Bell pepper
- 2 Tomatoes
- 4 garlic cloves
- 1 organic lemon
- olive oil (for greasing)
- 3 thyme
- salt
- freshly ground peppers
- 1 chicken (about 1.4 kg)
- 3 sprigs parsley
- 1 tsp sweet ground paprika
- 200 milliliters Chicken broth
Preparation steps
Preheat the oven to 180°C (approximately 350ºF).
Peel the onions and cut into quarters. Cut the pumpkin into columns. Rinse the bell peppers, cut in half, remove the seeds and ribs and cut into strips. Rinse the tomatoes, remove the stalk and cut into quarters. Separate the garlic. Cut the lemon in half.
Grease a deep baking tray with oil (or line with parchment paper) and distribute the vegetables along with the lemon and thyme. Season with salt and pepper.
Rinse the chicken, pat dry and season the inside with salt and pepper. Stuff with the parsley and tie closed with kitchen string. Rub the outside with salt, pepper and paprika and place breast side down on the baking tray.
Oven roast for about 20 minutes. Pour the broth into the vegetables and over the chicken. Cook for another 20 minutes. Douse the chicken again with the broth, turn the chicken over and cook for about 30 minutes with the breast side up.
Remove from the oven and remove the kitchen string. Season well and serve with the vegetables.
