Herb chicken

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash and chop the herbs. Wash lemon, grate peel finely, squeeze juice. Peel garlic, press through a garlic press. Mix the prepared ingredients and 4 tablespoons of oil.

2. 2

   Season with salt and pepper. Wash the chicken and pat dry. First season from the inside with half of the prepared mixture. Tie the legs together with kitchen string. Place on a lightly greased deep baking tray and roast in a preheated oven (electric range: 175 °C/ gas: level 2) for 1 1/4-1 1/2 hours.

3. 3

   Peel 3 onions and carrots, cut them into large pieces and put them on the fat pan. After 45 minutes, deglaze the chicken with 1/4 litre water. Spread the rest of the herb mixture on the chicken. After another 30 minutes frying time, add 1/4 litre of water to the vegetables again.

4. 4

   In the meantime peel, wash and dice the potatoes. Spinach wash, sort, drain carefully. Peel 1 onion, dice finely. Clean, wash and cut the tomatoes into halves.

5. 5

   Melt the fat. Sauté the onion in it. Add tomatoes and spinach, steam for about 5 minutes. Season with salt and pepper. Fry the potatoes in 3 tablespoons of hot oil until crispy, salt and fold into the vegetables.

6. 6

   Take out the chicken. Pour stock through a sieve. Bring to the boil briefly, add sauce thickener, bring to the boil again. Season to taste with salt and pepper. Serve chicken garnished with fresh herbs and lemon.

7. 7

   Sauce and vegetables extra rich.

Nutrition Facts

KCAL
770 kcal

CARBS
30 g

FATS
45 g

PROTEINS
59 g