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 Chicken (approx. 1.3 kg); 7-10 Tbsp Salt; 700 g Potatoes; 2-3 Garlic cloves; 3 (approx. 150 g) Onions; 1 Branch rosemary; 300 g Carrots; 1/4 l clear chicken stock (instant); 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon peel

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.3 kg)
7-10 Tbsp Salt
700 g Potatoes
2-3 Garlic cloves
3 (approx. 150 g) Onions
1 Branch rosemary
300 g Carrots
1/4 l clear chicken stock (instant)
3 TABLESPOONS Apricot Jam
7-10 Tbsp Pepper
7-10 Tbsp Lemon peel

Directions

1
Wash the chicken, dab dry and rub with salt inside and out. Put the chicken on the fat pan of the oven. Pre-cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15 minutes.
2
In the meantime, peel the potatoes and, depending on their size, cut them lengthwise into halves or quarters. Peel garlic and onions. Slice the garlic and cut it. Chop the onions finely. Put potatoes, onions, garlic and half of the rosemary on the fat pan.
3
Continue frying at the same temperature for ten minutes. Peel, wash and slice the carrots and fold them into the vegetables. Add 1/8 litre chicken soup. Fry for another 15 to 20 minutes, adding the remaining stock gradually.
4
Five minutes before the end of the cooking time, warm the jam and pass it through a sieve. Spread the chicken with it and continue to fry for five minutes. Season vegetables with salt and pepper. Garnish chicken with rosemary and some lemon peel.