Herb-bacon chicken

Name: Herb-bacon chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4-5 Stem(s) Sage or thyme; 1 (approx. 1.2 kg) ready-to-roast chicken; 7-10 Tbsp salt, white pepper; 250 g small onions; 750 g baby potatoes; 4-5 discs Breakfast bacon (Bacon); 1/8 l dry white wine or chicken stock; 3/8 l Chicken broth; 100 g paprika stuffed olives (glass); 1/2 bunch Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4-5 Stem(s) Sage or thyme
1 (approx. 1.2 kg) ready-to-roast chicken
7-10 Tbsp salt, white pepper
250 g small onions
750 g baby potatoes
4-5 discs Breakfast bacon (Bacon)
1/8 l dry white wine or chicken stock
3/8 l Chicken broth
100 g paprika stuffed olives (glass)
1/2 bunch Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Wash and pluck the sage. Wash the chicken and pat dry. Rub inside and outside with salt and pepper. Add half the sage to the chicken. Tie legs and wings together
2
Place the chicken on the fat pan. Roast in the hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes
3
Peel the onions. Peel and wash the potatoes. Spread both around the chicken. Season with salt and pepper and fry for about 15 minutes
4
Cover chicken with bacon and the rest of sage. Pour on broth and wine and fry for another 30 minutes. Cut olives into small pieces and add them to the potatoes shortly before the end of the frying time. Wash and chop parsley. Arrange everything and sprinkle with parsley