Herb chicken on vegetables

Name: Herb chicken on vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 7-10 Tbsp salt, white pepper; 500 g Courgette; 600 g Potatoes; 500 g Carrots; 3 TABLESPOONS Oil (e.g. olive oil); 1/4 l Vegetable broth; 2 Branches of fresh or 1 teaspoon each of dried; 7-10 Tbsp Rosemary and thyme; 1 TABLESPOON Sweet peppers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
7-10 Tbsp salt, white pepper
500 g Courgette
600 g Potatoes
500 g Carrots
3 TABLESPOONS Oil (e.g. olive oil)
1/4 l Vegetable broth
2 Branches of fresh or 1 teaspoon each of dried
7-10 Tbsp Rosemary and thyme
1 TABLESPOON Sweet peppers

Directions

1
Wash the chicken and pat dry. Rub inside and outside with salt and pepper. Roast on the fat pan in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 1 1/4 hours
2
Clean and wash the zucchini. Peel and wash potatoes and carrots. Cut potatoes into slices, remaining vegetables into slices. Add potatoes to the chicken after 30 minutes. Drizzle with 1 tablespoon of oil. Turn from time to time. In between pour on broth
3
Wash and chop the herbs. Mix with 2 tablespoons of oil and paprika. After 45 minutes brush the chicken with it
4
Then add zucchini and carrots to the chicken. Season to taste. Arrange chicken and vegetables
5
Drink: white wine