Butter chicken with mixed vegetables

Name: Butter chicken with mixed vegetables
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 6–8 Baked potatoes (approx. 200 g each); 2 Bread rolls from the previous day; 1 Onion; 6 Stem(s) Oregano; 250 g Butter (e.g. Irish); 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 (approx. 1.6 kg) ready-to-cook chicken; 1 kg Parsnips; 6 TABLESPOONS Oil; 800 g small, young carrots, with green; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

6–8 Baked potatoes (approx. 200 g each)
2 Bread rolls from the previous day
1 Onion
6 Stem(s) Oregano
250 g Butter (e.g. Irish)
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 (approx. 1.6 kg) ready-to-cook chicken
1 kg Parsnips
6 TABLESPOONS Oil
800 g small, young carrots, with green
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly and boil them in boiling water for about 40 minutes. Dice rolls. Peel and chop the onion. Wash herbs, shake/dab dry. Pluck oregano leaves and chop finely. Knead bread, onion, 80 g butter and oregano, season with salt, pepper and a little sugar
2
Wash chicken inside and out and pat dry. From the chicken breast with your fingers from the opening, loosen the skin so that one pocket is created per half of the breast. Fill in approx. 75 g butter for each half. Smooth the skin with your fingers, distributing the butter evenly. Season chicken with salt inside and out
3
Put the bread roll filling into the chicken, close the opening with wooden skewers and tie up with kitchen string. Tie the legs together. Place the chicken on the lightly greased grease pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours, cover with foil or slide a baking tray over it if necessary.
4
In the meantime, peel and wash the parsnips and cut them into large pieces. Drain the potatoes. Mix parsnips and oil, season with salt and pepper. About 30 minutes before the end of cooking time, spread potatoes around the chicken on the fat pan. Pour the oil over the parsnips and finish cooking
5
Peel the carrots in such a way that some greenery remains and wash them. Heat 20 g butter in a pan. Steam the carrots for 5-6 minutes until al dente. Pluck the parsley leaves from the stalks and chop roughly. Season carrots with salt, pepper and a little sugar, stir in parsley. Remove the fat pan with the chicken, add the carrots and serve.
6
Tip: Distribute any remaining bread filling around the chicken approx. 10 minutes before the end of the cooking time and cook along