Herb chicken with roast potatoes and shallots-carrot-vegetables

Name: Herb chicken with roast potatoes and shallots-carrot-vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.4 kg); 1/2 bunch Tarragon and chervil; 2 TEASPOONS Sweet peppers; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 kg baby potatoes; 1 collar young carrots; 100 g Shallots; 7-10 Tbsp black pepper; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.4 kg)
1/2 bunch Tarragon and chervil
2 TEASPOONS Sweet peppers
4 TABLESPOONS Oil
7-10 Tbsp Salt
1 kg baby potatoes
1 collar young carrots
100 g Shallots
7-10 Tbsp black pepper
7-10 Tbsp Kitchen yarn

Directions

1
Wash the chicken and pat dry. Tie the ends of the legs together with kitchen string. Wash herbs, pat dry, put some chervil aside for garnishing. Chop remaining herbs, mix with paprika, 3 tablespoons of oil and salt. Spread the chicken evenly on all sides.
2
Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Peel and wash the potatoes and season with salt. Distribute around the chicken about 40 minutes before the end of the cooking time. Peel and wash the carrots and cut them in half lengthwise. Peel shallots and cut into slices. Heat 1 tablespoon of oil, fry the carrots and shallots in it. Season with salt and pepper. Add 5 tablespoons of water, cover and cook over a mild heat for 8-10 minutes.
3
Peel shallots and cut into slices. Heat 1 tablespoon of oil, fry the carrots and shallots in it. Season with salt and pepper. Add 5 tablespoons of water, cover and cook over a mild heat for 8-10 minutes. Season carrots once again with salt and pepper. Serve chicken with potatoes and carrots