Chicken with bacon-onion crust

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel onions and cut 1 into cubes. Dice the bacon as well. Wash chicken inside and out, dab dry and season with salt and pepper. Put half of the onion-bacon mixture into the chicken, pin it with wooden skewers and tie it up. Tie the legs together. Quarter the remaining onion and put it in a roaster with 1/2 cup of water.

2. 2

   Place the chicken with the breast side down, cover with flakes of fat and roast, without lid, in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 1 1/4 hours. Turn the chicken after approx. 30 minutes. In the meantime, clean and wash the potatoes, kohlrabi, carrots and mangetouts. Put some kohlrabi leaves aside for garnishing. Dice the carrots and cut the kohlrabi into slices. Halve the potatoes if necessary. Bring the vegetable stock to the boil and cook the potatoes for about 20 minutes. Add kohlrabi and carrots halfway through cooking. Add sugar snap peas and cook for the last 5 minutes. Wash parsley, dab dry and chop finely. Spread the rest of the onion-bacon mixture on the chicken about 20 minutes before the end of the cooking time and brown as well. Arrange chicken and drained bouillon vegetables on a plate.

3. 3

   Bring the vegetable stock to the boil and cook the potatoes for about 20 minutes. Add kohlrabi and carrots halfway through cooking. Add sugar snap peas and cook for the last 5 minutes. Wash parsley, dab dry and chop finely. Spread the rest of the onion-bacon mixture on the chicken about 20 minutes before the end of the cooking time and brown as well. Arrange chicken and drained bouillon vegetables on a plate. Sprinkle with parsley and pour some broth over the vegetables. Serve garnished with kohlrabi leaves

Nutrition Facts

KCAL
700 kcal

CARBS
37 g

FATS
36 g

PROTEINS
53 g