Herb chicken with braised potatoes

Name: Herb chicken with braised potatoes
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar flat leaf parsley; 500 g baby potatoes; 4 medium-sized onions; 4 (approx. 280 g) Carrots; 3 TABLESPOONS Oil; 1 TEASPOON Sweet peppers; 1 (approx. 300 g) Courgette; 2 TABLESPOONS dark sauce thickener

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar flat leaf parsley
500 g baby potatoes
4 medium-sized onions
4 (approx. 280 g) Carrots
3 TABLESPOONS Oil
1 TEASPOON Sweet peppers
1 (approx. 300 g) Courgette
2 TABLESPOONS dark sauce thickener

Directions

1
Wash the chicken and pat dry. Rub inside and outside with salt and pepper. Wash parsley and dab dry. Put a bouquet in the chicken. Place the chicken in a roaster and roast in a preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes.
2
Peel and wash the potatoes and carrots. Cut carrots into large pieces. Peel and quarter onions. Spread the vegetables around the chicken after 10 minutes. Season with salt and pepper. Mix oil and paprika and brush the chicken with it from time to time.
3
Turn the potatoes, onions and carrots from time to time and add some water. In the meantime, chop the remaining parsley, except for something to garnish. Clean, wash and cut the zucchini in half lengthwise. Remove the seeds, cut the courgettes into large pieces, fold into the vegetables and cook for the last 5 minutes.
4
Sprinkle chicken with parsley. Put chicken and vegetables on a plate and keep warm. Bring frying stock to the boil and thicken with sauce thickener. Put the vegetables and chicken back into the roaster and pour the sauce over the vegetables.
5
Garnish with parsley.