Tuesday, March 18, 2014

Roast chicken with vegetables

Roast chicken with vegetables

Serves 4 | Preparation: 20 min | Preparation: 1 h 15 | Easy |

2 tbsp fresh herbs (parsley, thyme, rosemary, oregano) + for garnish
1 clove garlic, minced
4 tbsp olive oil
1 chicken, in its entirety,
1/3 lb new potatoes
2 red peppers, deseeded

1. Mix the spices with the garlic and
olive oil and rub it into the chicken.
Bake for 30 min in a pre-heated
oven at 375° and baste the
chicken regularly with the juices.

2. Rinse the potatoes. Wash
peppers and cut them into quarters.
Remove the chicken from the oven.
Cut up into pieces.

3. Put the chicken pieces back into the
baking dish and add the vegetables
Season with salt and pepper and
bake 45 min at 350°. Finish with
fresh herbs and serve.


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