Herb chicken with young vegetables

Name: Herb chicken with young vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 chicken ready to roast (1-1.2 kg); 7-10 Tbsp salt, white pepper; 1 Garlic clove; 1 untreated lemon; 1/2 bunch parsley, 1 tablespoon of oil; 500 g Carrots; 2 (approx. 400 g) Kohlrabi; 3 Spring onions; 1 Bag "Preparation for Sauce Hollandaise"; 75-100 g cold butter; 7-10 Tbsp Chervil or parsley; 7-10 Tbsp and lemon z. Garnish

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 chicken ready to roast (1-1.2 kg)
7-10 Tbsp salt, white pepper
1 Garlic clove
1 untreated lemon
1/2 bunch parsley, 1 tablespoon of oil
500 g Carrots
2 (approx. 400 g) Kohlrabi
3 Spring onions
1 Bag "Preparation for Sauce Hollandaise"
75-100 g cold butter
7-10 Tbsp Chervil or parsley
7-10 Tbsp and lemon z. Garnish

Directions

1
Wash the chicken and pat dry. Season inside and outside with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for 1-11/4 hours
2
Peel and chop the garlic. Wash the lemon and dab dry. Grate peel and squeeze juice. Wash and chop parsley. Mix everything with oil. After about 30 minutes frying time, brush the chicken with the oil more often
3
Clean, wash and chop the vegetables. Steam the carrots and kohlrabi in 200 ml of covered water for about 10 minutes. Add spring onions and cook for about 5 minutes
4
Lift out the vegetables. Stir sauce powder into 200 ml (instead of 1/8 l) stock, bring to the boil. Gradually add butter in pieces, season to taste. Arrange everything and garnish. Serve with: boiled potatoes