Roast chicken on braised vegetables

Name: Roast chicken on braised vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 clove of garlic; 7-10 Tbsp Salt; 8 TABLESPOONS Olive oil; 1 TABLESPOON Sweet peppers; 1 (approx. 1.5 kg) chicken ready to cook; 1 Organic Lemon; 2 Branches of rosemary; 7-10 Tbsp Pepper; 400 g Carrots; 300 g Parsnips; 400 g Potatoes; 4-5 Stem(s) Marjoram; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 clove of garlic
7-10 Tbsp Salt
8 TABLESPOONS Olive oil
1 TABLESPOON Sweet peppers
1 (approx. 1.5 kg) chicken ready to cook
1 Organic Lemon
2 Branches of rosemary
7-10 Tbsp Pepper
400 g Carrots
300 g Parsnips
400 g Potatoes
4-5 Stem(s) Marjoram
7-10 Tbsp Kitchen yarn
7-10 Tbsp Oil

Directions

1
Remove one clove from the garlic bulb, peel and chop finely. Mash it with 1 teaspoon salt to a fine paste. Mix with 5 tablespoons of oil and paprika. Wash chicken thoroughly inside and out and pat dry.
2
Wash the lemon hot and cut into large pieces. Wash the rosemary and remove the needles from the twigs. Mix with the lemon pieces.
3
Season chicken inside with salt and pepper. Pour in lemon-rosemary mixture. Tie the chicken legs together with kitchen string. Pin the wings. Put the chicken on an oiled fat pan and brush with some paprika oil.
4
Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 1/2 hours. Gradually brush with paprika oil until it is used up.
5
In the meantime, peel and wash the carrots and parsnips and cut them into large pieces. Peel, wash and halve the potatoes. Press the garlic bulb and cut in half. Mix with vegetables, sea salt and 3 tbsp. oil.
6
After about half of the frying time, spread the vegetables around the chicken and finish cooking. Wash the marjoram, shake dry and chop coarsely. Remove the chicken and vegetables from the oven and sprinkle with marjoram.