Chicken in the Gugelhupform with vegetables
very easy
135 mins
135 mins
Ingredients
- 1 ready-to-cook farmer chicken (approx. 1.7 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper from the mill
- 1 kg Potatoes
- 2–3 Garlic cloves
- 4 TABLESPOONS Olive oil
- 1 TEASPOON dried rosemary
- 1 TEASPOON dried thyme
- 2 TEASPOONS Sweet peppers
- 800 g Carrots
- 2 medium-sized apples
- 5-6 Tbsp Lemon juice
- 1-2 TABLESPOONS demerara sugar
- 2 TABLESPOONS Sunflower oil
- 1/2 bunch Parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
Cover the chimney opening with foil from a ring cake mould (24 cm Ø; 2.5 litre capacity), press down well. Wash the chicken thoroughly, dab dry with kitchen paper. Fold the wings behind the back and place a slightly heaped teaspoon of salt and a little pepper in the chicken's abdominal cavity
- 2
Peel, wash and roughly dice the potatoes. Peel garlic. In a large bowl, mix 2 tablespoons of olive oil, rosemary, thyme, a good 1/2 tsp. paprika, 1 heaped tsp. salt and pepper together with the potatoes and garlic. Put the potatoes into the ring cake tin
- 3
Mix 1 1/2 teaspoon sweet paprika, 1 slightly heaped teaspoon salt, some pepper and 2 tablespoons olive oil. Place the chicken in the same bowl and pour the paprika-oil mixture over it. Rub the chicken with it all around, place it with the belly opening on the chimney of the Bundt pan and place the pan on a baking tray. Roast in the preheated oven, lower rail (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 1 3/4 hours
- 4
Wash, peel and roughly grate the carrots. Wash and halve apples and cut out the core. Mix lemon juice, sugar and 1 pinch of salt. Stir in sunflower oil. Grate apples and mix immediately with lemon marinade. Then mix the apples with the carrots
- 5
Wash the parsley, shake dry and cut the leaves into fine strips, except for something to garnish. Arrange chicken and potatoes on a large plate, sprinkle with parsley and garnish. Add raw carrots
Nutrition Facts
910 kcal
52 g
46 g
69 g
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