Roast chicken with honey-mustard crust on potato and carrot vegetables

Name: Roast chicken with honey-mustard crust on potato and carrot vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g Carrots; 500 g Potatoes; 4 small onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1 kg) ready-to-roast chicken; 1 TABLESPOON Oil; 3 TABLESPOONS liquid honey; 3 TABLESPOONS medium hot mustard; 1 (approx. 50 g) medium spring onion; 1 package (150 g) Herb cream cheese; 1 TABLESPOON Milk; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g Carrots
500 g Potatoes
4 small onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1 kg) ready-to-roast chicken
1 TABLESPOON Oil
3 TABLESPOONS liquid honey
3 TABLESPOONS medium hot mustard
1 (approx. 50 g) medium spring onion
1 package (150 g) Herb cream cheese
1 TABLESPOON Milk
7-10 Tbsp Parsley

Directions

1
Clean and peel the carrots and cut them into medium-sized pieces. Peel, wash and halve potatoes. Peel and quarter onions. Season vegetables with salt and pepper. Wash chicken, dab dry, season with salt and pepper. Put chicken with potatoes, carrots and onions on a fat pan greased with 1 tablespoon of oil. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
2
From time to time turn the vegetables and spread the chicken with frying fat. In the meantime stir honey and mustard until smooth. Brush the chicken with it about 20 minutes before the end of the cooking time. Clean and wash the spring onion and cut it into approx. 2 mm thick rings. Stir herb cream cheese with milk until smooth and stir in the spring onion. Arrange the chicken with the vegetables on a plate and garnish with parsley. Serve herb cream cheese dip extra