Farm chicken with lemon bear's garlic butter

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the wild garlic, shake dry and chop finely. Mix butter, lemon peel and wild garlic to a mass. Wash the chicken and pat dry. Carefully loosen the skin of the breast and legs a little. Fold in a part of the wild garlic butter. Pour the rest of the bear's garlic butter into the abdominal cavity. Brush the skin smooth again. Season chicken with salt and pepper. Stick the opening together with wooden skewers and tie up with kitchen string

2. 2

   Peel, wash and slice the carrots. Peel and slice the onions. Put the chicken on a fat pan of the oven, spread carrots and onions around it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/2-1 3/4 hours. Deglaze with stock after about half the baking time

3. 3

   Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, let cool a little and remove the skin. Wash the tomatoes. Clean and wash the broccoli and cut the florets from the stems

4. 4

   About 15 minutes before the end of the roasting time, place the tomatoes on the baking tray. Put the broccoli in boiling salted water, bring to the boil and cook for about 8 minutes. Heat clarified butter in a pan. Fry the potatoes until golden brown, turning them over. Season with salt and pepper

5. 5

   Remove the chicken from the fat pan and keep it warm. Pour broccoli into a sieve, drain a little and mix with the tomatoes and stock. Arrange chicken and vegetables on a plate, garnish with lemon slices if necessary. Add potatoes

6. 6

   Or cut up chicken and arrange on plates garnished with vegetables, potatoes and lemon slices

Nutrition Facts

KCAL
970 kcal

CARBS
38 g

FATS
57 g

PROTEINS
74 g