Chicken with spring vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 1 ready-to-cook chicken
- 7-10 Tbsp (approx. 1.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 g Herb Butter
- 500 g small, new potatoes
- 3 Kohlrabi (about 150 g each)
- 375 g small carrots
- 2 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Sesame seeds
- 7-10 Tbsp Lemon wheel and lemon balm for
- 7-10 Tbsp Garnish
- 7-10 Tbsp Oil
Directions
- 1
Wash the chicken and pat dry. Rub all around with salt and pepper. Coat the oven pan with oil. Place the chicken on top and roast it in the preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour.
- 2
Spread with the herb butter during the cooking time. Clean the potatoes thoroughly and cut in half lengthwise. 40 minutes before the end of the cooking time, add to the chicken on the fat pan. Peel and wash the kohlrabi and carrots.
- 3
Quarter kohlrabi and cut into slices. Cook both for about 15 minutes in boiling salted water. Melt the fat and roast the sesame seeds in it until golden brown. Drain vegetables and toss in sesame butter.
- 4
Serve with chicken and potatoes. Garnish as desired with lemon wheels and lemon balm.
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