Festive chicken with vegetable garnish
Cooking time:
2 hours
Active time:
40 minutes
Complexity:
Average
Marinate at room temperature
Such a chicken will become a real decoration of the table: elegant, incredibly fragrant, with a fried crust, tender and juicy inside! The side dish is cooked simultaneously with the chicken and goes well with it.
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Recipe "Festive chicken with vegetable garnish"
Ingredients for 6 servings
Chicken carcass
1.4-2 kg
Lemon
1 pc.
Garlic
4 cloves
Sprigs of thyme and rosemary
Olive oil
Honey
1.5 tbsp. spoons
Salt
Carrots (for garnish)
2-3 pcs.
Potatoes (for garnish)
8-10 pcs.
Beetroot (for side dish )
3-4 pcs.
Thyme, rosemary (for garnish)
Olive oil (for garnish)
Salt (for garnish)
Step 1/13
Wash the lemon with a brush under hot water and remove the zest, set aside half the zest.
Step 2/13
Mix the crushed garlic with the zest and a pinch of salt, add two to three tablespoons of olive oil and thyme leaves.
Step 3/13
Rinse the chicken, dry and place on the work surface.
Step 4/13
Gently separate the skin on the poultry breast from the meat with your hands or with the back of a spoon.
Step 5/13
Rub the breast under the skin with garlic paste, the remaining paste rub the abdomen from the inside.
Step 6/13
Bind the chicken with twine, tying the legs and pulling the wings to the carcass and leave the chicken for half an hour at room temperature.
Step 7/13
Mix the remaining zest with honey and the juice of half a lemon, pour in three tablespoons of olive oil, a pinch of salt and stir well, grate the resulting glaze over the chicken.
Step 8/13
Put the chicken in the duckling or baking dish, breast up, transfer with thyme and rosemary sprigs, lemon rounds, put in the oven preheated to 180S and bake for 40 minutes under the lid (if there is no suitable lid, use foil).
Step 9/13
For garnish, wash vegetables, beets and carrots, peel, cut everything into small pieces.
Step 10/13
Salt the beets, mix with olive oil and put in a baking tray, put in the oven to the chicken, after a 15 add potatoes and carrots to the beets, also salt and pour oil, arrange rosemary and thyme.
Step 11/13
Remove the lid from the chicken and bake for another 30-45 minutes, depending on the weight, water the juice periodically released from the chicken, pour the same juice over the garnish several times, so you get a mouth-watering crust and very tasty vegetables.
Step 12/13
Check the chicken for readiness - if, when cutting the fleshy part of the leg, transparent juice flows out of it - you can take it out!
Step 13/13
Let the chicken rest for 10 minutes and serve on a large platter, spreading the hot vegetables around and garnishing with fresh herbs.
Ingredients for 6 servings
Chicken carcass
1.4-2 kg
Lemon
1 pc.
Garlic
4 cloves
Sprigs of thyme and rosemary
Olive oil
Honey
1.5 tbsp. spoons
Salt
Carrots (for garnish)
2-3 pcs.
Potatoes (for garnish)
8-10 pcs.
Beetroot (for side dish )
3-4 pcs.
Thyme, rosemary (for garnish)
Olive oil (for garnish)
Salt (for garnish)
Nutritional value per 100 g
Calories
163 kcal
Proteins
12 g
Fats
9 g
Carbohydrates
9 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
0 g