Chicken baked with potatoes and carrots by Jamie Oliver

Cooking time: 1 hour 45 minutes Ingredients: (500 g of carrots), (600 g of potatoes): (1 head of garlic),
(5 sprigs of rosemary), (Olive oil), (A whole chicken free grazing weighing 1.6 kg), (1 lemon), (5 sprigs fresh thyme)


Cooking method:

1. Preheat the oven to 220 ° C.
2. Peel the carrots and cut in half lengthwise.
3. Peel and cut the potatoes in half, large tubers – into quarters. Put the carrots and potatoes in a large baking dish.
4. Dismantle the head of garlic cloves on and do not clean them each crush knife. Tear off the rosemary leaves, stems throw.
Add the garlic and rosemary in a baking dish.
5. Sprinkle all with olive oil, season with salt and black pepper, stir and spread evenly.
6. Rub the chicken with salt and pepper on all sides; drizzle with olive oil. Place the chicken into a lemon and thyme
7. Put the chicken in a baking dish of vegetables.
8. Lower the oven temperature to 200 ° C; bake all 45 minutes.
9. Remove the form from the oven and carefully flip the spatula vegetables; pour the chicken resulting liquid.
10. Return all in the oven for another 30 minutes. To check if the chicken thigh propeklas pierce with a sharp knife: If you
select a transparent liquid, the chicken is ready. If not, hold it in the oven for a few minutes and check again.
11. The finished chicken passed on to the board, and return the vegetables in the oven for 5 minutes, if you want to fry them to
a crisp.

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