Gypsy chicken

Name: Gypsy chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.4 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Potatoes; 4 Tomatoes; 2 Onions; 2 Garlic cloves; 2 Carrots; 50 g streaky smoked bacon; 6-8 TABLESPOONS Olive oil; 1 Cucumber; 150 g ripened cream; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; 7-10 Tbsp Parsley and lemon; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.4 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Potatoes
4 Tomatoes
2 Onions
2 Garlic cloves
2 Carrots
50 g streaky smoked bacon
6-8 TABLESPOONS Olive oil
1 Cucumber
150 g ripened cream
4 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
7-10 Tbsp Parsley and lemon
7-10 Tbsp Kitchen yarn

Directions

1
Wash the chicken, pat dry. Tie wings and legs together. Season all around with salt and pepper. Put them on a deep fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 80 minutes.
2
In the meantime peel, wash and halve the potatoes. Wash and clean the tomatoes, cut off the lid. For the chicken paste peel onions and garlic, dice finely. Peel, wash and finely dice the carrots.
3
Dice bacon finely as well. Mix onions, garlic, carrots and bacon with olive oil. After 40 minutes of cooking time, place on the chicken. Spread potatoes and tomatoes around the chicken, season with salt and pepper.
4
In the meantime, peel and slice the cucumber for the salad. Mix sour cream and lemon juice. Season with salt, pepper and sugar. Wash parsley, dab dry and cut into strips until slightly garnish.
5
Arrange chicken and vegetables on a plate. Sprinkle with parsley and garnish. Garnish salad with parsley, lemon and black pepper.