Herb chicken with carrots

Name: Herb chicken with carrots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 2 poulets prêts à cuire (environ 1250 g chacun); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 small bunch of marjoram; 30 g Butter or margarine; 1.25 kg Carrots; 1 (approx. 300 g) baby onion; 1/2 l clear chicken stock (instant); 1/2-1 collar Parsley; 1 potty Basil; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

2 poulets prêts à cuire (environ 1250 g chacun)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 small bunch of marjoram
30 g Butter or margarine
1.25 kg Carrots
1 (approx. 300 g) baby onion
1/2 l clear chicken stock (instant)
1/2-1 collar Parsley
1 potty Basil
7-10 Tbsp Kitchen yarn

Directions

1
Wash chicken thoroughly inside and out, dab dry and season with salt, pepper and possibly paprika. Wash marjoram, pat dry and chop. Spread half of the marjoram into the chicken's abdominal cavity and tie the legs together over the opening. Put fat in a roasting pan and place the chickens on top with the belly side down. Roast in a preheated oven (electric: 200°C/ gas: level 3) for about 11/4 hours. Clean and wash the carrots and cut them diagonally into thick slices. Peel and roughly dice the onion. Turn the chicken after about 20 minutes, spread the carrots and onions around it and sprinkle with salt and pepper. Add stock and continue frying. Wash parsley and basil, dab dry and chop except for a little bit for garnishing. Stir the vegetables from time to time. About 15 minutes before the end of cooking time, sprinkle chicken and vegetables with herbs. Serve ready chickens in a roaster or arrange them on a plate garnished with basil. Boiled potatoes taste good with it
2
Per portion (6) about 2560 kJ/ 610 kcal. E: 64 g/ F: 34 g/ KH: 11 g
3
Per portion (8 ) approximately 1930 kJ/ 460 kcal. E: 48 g/ F: 26 g/ KH: 8 g