Whole Roasted Chicken with Vegetables
Ingredients
- Ingredients
- 1 Roasted Chicken
- 3 Tbsps melted butter
- salt
- freshly ground peppers
- 14 ozs Chestnuts (from a jar)
- 10 ozs Romanesco broccoli
- 10 ozs carrots
- 1 Tbsp butter
- 3 ozs Chicken broth
Preparation steps
Brush whole roaster chicken thickly with melted butter, season with salt and pepper, and place the chicken with breast side down in a greased roasting pan.
Bake in a preheated oven at 190°C / 375°F for 50 minutes. Brush the chicken again 15 minutes before the end of baking time.
Meanwhile, peel the carrots and cut into small cubes. Cut the romanesco broccoli into florets, rinse and drain.
Boil salted water and blanch the romanesco broccoli in it for about 8 minutes until al dente. Drain, rinse with cold water and drain.
Heat butter in a pan and saute the carrot cubes in it. Pour the chicken broth, season with salt and pepper, cover the pan and cook for about 7 minutes. Add the chestnut and romanesco broccoli and cook for a while.
Serve the whole roast chicken with the vegetables.
