Chicken with rosemary

Name: Chicken with rosemary
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.3 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Potatoes; 500 g Carrots; 150 g Shallots; 2 Federation Spring onions; 3-4 Stem(s) Rosemary; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 1 TABLESPOON Oil; 20 g Butter or margarine; 50 ml Vegetable broth (instant); 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.3 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Potatoes
500 g Carrots
150 g Shallots
2 Federation Spring onions
3-4 Stem(s) Rosemary
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
1 TABLESPOON Oil
20 g Butter or margarine
50 ml Vegetable broth (instant)
7-10 Tbsp Parsley

Directions

1
Wash the chicken thoroughly and pat dry. Rub with salt and pepper. Place the chicken on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
2
In the meantime, peel, wash and quarter the potatoes. After approx. 20 minutes frying time add to the chicken and cook. Season with salt and pepper. Clean, peel and slice carrots diagonally.
3
Peel the shallots. Clean, wash and chop the spring onions. Pluck rosemary needles from the stalks and chop roughly. Mix lemon juice, zest, oil and rosemary. Spread the chicken with it during the last 10 minutes of cooking time.
4
Heat the fat in a saucepan. Sauté carrots and shallots in it. Add stock and cook covered for about 5 minutes. Add spring onions and cook for another 4 minutes. Season to taste with salt and pepper.
5
Arrange chicken, vegetables and potatoes on a plate. Garnish with parsley.