Small Chicken Roast with Endive
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Ingredients
for
- Ingredients
- 1 fresh chicken (approx. 1.5 kg)
- 1 sprig thyme
- 1 sprig rosemary
- 3 Tbsps Oil
- 1 clove garlic cloves (crushed)
- 8 small Chicory (trimmed)
- 2 ⅔ cups Brussels sprouts (trimmed)
- ½ cup dry white wine
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Cookie cutter ring, 1 Immersion blender, 1 deep bowl, 1 Citrus juicer
Preparation steps
1.
Preheat the oven to 200°C (180° fan) 400 F, gas 6.
2.
Rinse the chicken and pat dry. Season inside and out with salt and pepper.
3.
Strip the thyme leaves and rosemary from the stems. Put half the herbs inside the chicken cavity.
4.
Heat the oil in a roasting pan. Sear the chicken on all sides in the butter until golden-brown. Add the garlic to the pan.
5.
Place the brussels sprouts around the chicken. Pour over half of the wine.
6.
Roast in the preheated oven for 40-50 minutes, basting occasionally with the pan juices.
7.
Add the chicory and the rest of the wine. Sprinkle with the reserved herbs. Roast uncovered for another 20 - 30 minutes until the chicken is cooked and the vegetables tender. Season to taste and serve.
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