Roast chicken with vegetables

Name: Roast chicken with vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 ready-to-cook roast chicken (1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Potatoes; 500 g Courgette; 500 g Carrots; 1/2 bunch fresh thyme or 1 tsp dried thyme; 4 TABLESPOONS Olive oil; 1 TABLESPOON Sweet peppers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 ready-to-cook roast chicken (1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Potatoes
500 g Courgette
500 g Carrots
1/2 bunch fresh thyme or 1 tsp dried thyme
4 TABLESPOONS Olive oil
1 TABLESPOON Sweet peppers

Directions

1
Wash the chicken, dab dry and season with salt and pepper inside and out. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hours. In the meantime, peel and wash the potatoes and cut them into slices.
2
Clean, wash and slice the zucchini. Peel, wash and slice the carrots diagonally. Add everything to the chicken about 20 minutes before the end of the frying time. Sprinkle with salt and pepper, turning from time to time.
3
Wash the thyme and dab dry. Put something aside for garnishing, dab off the remaining leaves. Mix olive oil, paprika and thyme leaves. Spread the marinade on the chicken after 45 minutes.
4
Arrange the chicken with the vegetables on a plate, garnish with thyme.