Fried chicken with carrots and potatoes

Name: Fried chicken with carrots and potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 400 g Carrots; 2 medium-sized onions; 600 g predominantly waxy potatoes (e.g. Berber); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Oil; 3 Bay leaves; 1 TEASPOON Instant vegetable stock; 2 TABLESPOONS medium hot mustard; 2 TABLESPOONS Honey; some stem(s) Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
400 g Carrots
2 medium-sized onions
600 g predominantly waxy potatoes (e.g. Berber)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
4 TABLESPOONS Oil
3 Bay leaves
1 TEASPOON Instant vegetable stock
2 TABLESPOONS medium hot mustard
2 TABLESPOONS Honey
some stem(s) Parsley

Directions

1
Cut the chicken into 8 pieces, wash and pat dry. Peel, wash and cut carrots into pieces. Peel and halve onions and cut into slices. Peel, wash and slice potatoes.
2
Mix the potatoes with salt, pepper, paprika and 2 tablespoons of oil and spread on one half of the fat pan of the oven. Mix the carrots and onions with 2 tablespoons of oil, salt and pepper and spread on the other side of the pan.
3
Spread laurel on the tray. Season chicken parts with salt and pepper and place them on the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.
4
Mix the stock with 250 ml hot water. Mix mustard and honey, season with salt and pepper. After 15 minutes of cooking time pour on broth, brush chicken parts with the honey mixture. Finish cooking.
5
Wash parsley, dab dry and chop finely. Sprinkle with parsley before serving.