Roast chicken with root vegetables

Name: Roast chicken with root vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kitchen supplies. chicken (approx. 1.3 kg), salt, pepper; 1/8 l Chicken broth; 700 g Teltow Turnip; 300 g Carrots; 5-7 TABLESPOONS Orange juice; 2 TABLESPOONS liquid honey; 1 collar Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kitchen supplies. chicken (approx. 1.3 kg), salt, pepper
1/8 l Chicken broth
700 g Teltow Turnip
300 g Carrots
5-7 TABLESPOONS Orange juice
2 TABLESPOONS liquid honey
1 collar Parsley

Directions

1
Wash the chicken, pat dry and season with salt and pepper inside and out. Roast on the fat pan in a hot oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for approx. 1 1/4 hours. Little by little pour on the stock. Spoon chicken more often
2
Peel and wash the vegetables. Cut the turnips in half lengthwise. Cover and cook in little boiling salted water for about 20 minutes. Cut carrots into slices. Cook for about 15 minutes.
3
Mix orange juice and honey. Spread the chicken with the orange juice about 15 minutes before the end of the roasting time. Wash parsley and chop finely except for a little bit
4
Keep the chicken warm. Dissolve roast with a little water, season to taste. Drain vegetables. Serve with chicken and stock. Sprinkle with parsley and garnish. Served with: Boiled potatoes
5
Teltower turnips are available from October to the beginning of February
6
z. e.g. at the greengrocer's and at markets. Leave beets with cracked skin. You can replace them with cauliflower or kohlrabi