Honey chicken with herb vegetables

Name: Honey chicken with herb vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1300 g); 7-10 Tbsp Salt; 800 g Teltow Turnip; 400 g Carrots; 1 l Vegetable broth (instant); 1 Orange; 1 collar Parsley; 2 TABLESPOONS liquid honey; 7-10 Tbsp Orange slice and parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1300 g)
7-10 Tbsp Salt
800 g Teltow Turnip
400 g Carrots
1 l Vegetable broth (instant)
1 Orange
1 collar Parsley
2 TABLESPOONS liquid honey
7-10 Tbsp Orange slice and parsley

Directions

1
Wash the chicken thoroughly, dab dry with kitchen paper and rub with salt inside and out. Place on the fat pan of the oven and roast in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 1/4 hours.
2
In the meantime clean and wash the turnips. Clean, wash and slice the carrots. Boil up 1 litre of water, stir in vegetable stock. Add Teltower turnips and cook covered at medium heat for about 20 minutes.
3
1
4
Drain the vegetables. Wash parsley and chop finely except for something to garnish. 5 minutes before the end of the frying time, add the vegetables to the fat pan. Arrange the chicken and vegetables on a plate, sprinkled with parsley.
5
Serve garnished with a slice of orange and the remaining parsley. Boiled potatoes taste good with it.