Herb chicken with fine vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the chicken and pat dry. Season inside and out with salt and pepper. Place on a greased baking tray. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes. In the meantime peel garlic and press it through a garlic press. Wash the lemon hot, grate the peel and squeeze the juice.

2. 2

   Wash parsley, dab dry and chop. Mix lemon juice, lemon peel, garlic and parsley. Whip the oil into the mixture. During the last approx. 30 minutes of frying time, brush the chicken with it several times. Clean, peel and cut the kohlrabi and carrots into sticks. Cover and cook in 1/4 litre boiling salted water for about 12 minutes. Clean, wash and halve spring onions, add to vegetables after about 7 minutes and cook. Then drain and store the stock. For the sauce, pour 1/8 litre warm vegetable stock into a pot. Stir in sauce powder and bring to the boil. Whisk butter in flakes over low heat and gradually add the sauce.

3. 3

   Cover and cook in 1/4 litre boiling salted water for about 12 minutes. Clean, wash and halve spring onions, add to vegetables after about 7 minutes and cook. Then drain and store the stock. For the sauce, pour 1/8 litre warm vegetable stock into a pot. Stir in sauce powder and bring to the boil. Whisk butter in flakes over low heat and gradually add the sauce. Add another 75 ml vegetable stock and season with salt and pepper if necessary. Serve the chicken, vegetables and sauce sprinkled with chervil and garnished with lemon

4. 4

   own requi.: plate, carving set

Nutrition Facts

KCAL
780 kcal

CARBS
11 g

FATS
60 g

PROTEINS
49 g