Chicken from the oven with new potatoes and lemon
very easy
120 mins
120 mins
Ingredients
- 800 g small, new potatoes
- 1 young garlic bulb
- 1 Organic Lemon
- 8–10 fresh thyme stems
- 3-4 Tbsp Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 ready-to-cook chicken (1.4-1.5 kg)
- 25 g soft butter
- 7-10 Tbsp Sweet peppers
- 500 g green asparagus
- 150 ml Poultry broth
- 1 TABLESPOON chopped parsley to sprinkle
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the potatoes thoroughly, drain and cut in half. Remove the garlic cloves from the tuber. Wash lemon, dab dry and cut into thick slices. Place the potatoes, garlic and lemon slices in a large ovenproof dish. Wash thyme, shake dry, spread on top and drizzle with olive oil. Season with salt and pepper and mix everything in the dish
- 2
Wash chickens thoroughly inside and out and pat dry. Using your fingers, carefully loosen the skin of the breast from the belly opening and spread half of the soft butter under the skin. Pin the skin with a wooden skewer and season the chicken inside and out with salt, pepper and sweet paprika. Tie the legs and wings together with kitchen string. Rub the outside of the chicken with the remaining butter and place it on the potatoes with the breast side facing upwards
- 3
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 60-70 minutes. Wash the asparagus, cut off the ends and peel the lower third if necessary. After about 1 hour, place the chicken on a plate. Put the asparagus and stock into the dish and mix with the potatoes and the roast stock. Put the chicken back on top and fry for another 20-30 minutes. At the end of the frying time, top with the stew stock. Sprinkle with parsley as desired
Nutrition Facts
710 kcal
32 g
38 g
58 g
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