Chicken on vegetables
easy
90 mins
90 mins
Ingredients
- 1 chicken ready to roast (1.2-1.4 kg)
- 2 medium-sized onions
- 1 Pot of fresh sage
- 7-10 Tbsp salt, white pepper
- 30-40 g Breakfast bacon (e.g. Breakfast bacon)
- 1 TEASPOON clear chicken broth (instant)
- 250 g Yoghurt
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 Garlic clove
- 1-2 TABLESPOONS Lemon juice
- 500 g Carrots
- 500 g Courgette
Directions
- 1
Wash the chicken, pat dry. Tie the legs together. Peel and chop the onions. Pluck sage leaves from the stems, wash and pat dry. Chop half of the sage coarsely, mix with half of the onions
- 2
Rub the inside of the chicken with salt and pepper. Add the onion and sage mixture to the chicken. Spread the rest of the sage and bacon on the chicken
- 3
Dissolve chicken stock in 3/8 l hot water. Place the chicken in a large roasting pan or on the fat pan. Pour 1/8 l broth. Then roast in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 20 minutes
- 4
Mix yoghurt and lemon peel. Peel, crush or finely chop garlic, add and mix. Season to taste with lemon juice, salt and pepper
- 5
Clean and wash the carrots and courgettes and cut them into large slices
- 6
Vegetables, remaining onions and 1/4 l broth after 20 minutes spread around the chicken. Season with pepper and salt if necessary and fry or braise everything for another 40-50 minutes. Turn the vegetables from time to time
- 7
Arrange chicken and vegetables on a plate and serve with the yoghurt-garlic sauce. Roast potatoes taste good with it
Nutrition Facts
500 kcal
11 g
27 g
51 g
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