Herb chicken in carrot bed

Name: Herb chicken in carrot bed
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 2 chickens ready to cook (à approx. 1.2 kg); 7-10 Tbsp salt, pepper; 7-10 Tbsp Sweet peppers; 1 potty Marjoram; 2 TEASPOONS Chicken broth (instant); 1 kg Carrots; 1 baby onion; 1/8 l dry white wine; 1/2 bunch Parsley; 1 potty Basil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

2 chickens ready to cook (à approx. 1.2 kg)
7-10 Tbsp salt, pepper
7-10 Tbsp Sweet peppers
1 potty Marjoram
2 TEASPOONS Chicken broth (instant)
1 kg Carrots
1 baby onion
1/8 l dry white wine
1/2 bunch Parsley
1 potty Basil

Directions

1
Wash the chicken, pat dry. Rub vigorously from the inside and outside with salt, pepper and paprika. Wash and pluck the marjoram and stuff it into the chicken. Tie the chickens together
2
Dissolve stock in 3/8 l hot water. Place the chicken on the fat pan or in a large roasting pan. Pour on 1/4 l stock. Bake the chicken in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 1/4 hours until crispy
3
Peel, wash and chop the carrots and onion. After 30 minutes, spread around the chicken with the remaining stock and wine. Season with pepper and salt if necessary. Turn the vegetables from time to time
4
Wash and chop the parsley and basil. Sprinkle over chicken and carrots about 15 minutes before the end of cooking time. Serve everything. Roast potatoes taste good with it
5
Drink: strong country wine