FRIJE

Name: Roast Chicken, Potatoes, and Vegetables
Prep time: 20 min
Cook time: 65 min
Yield: 4 servings
Ingredients: 1 chicken; 5 g of olive oil; 200 g of pearl onion; 4 garlic clove; 200 g of mushroom; 200 g of zucchini; 100 g of carrot; 100 g of parsnip; 500 g of firm-fleshed potato; 1 teaspoon of Provence herb; 1 stalk of fresh thyme; 1 stalk of rosemary; salt (according to taste); pepper (according to taste)

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Roast Chicken, Potatoes, and Vegetables

Post training Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 65 minutes

Cost per serving: 2,66 €

Energy: 520 kcal / serving

Instructions

1. Prepare the chicken by adding thyme and rosemary inside. Place the chicken in a large dish, season with salt and pepper, add some spices on top, and drizzle with a little olive oil.
2. Prepare the vegetables by peeling the small onions, cutting the zucchini, parsnip, and carrot into large sticks, and washing the potatoes and mushrooms (you can keep the skin).
3. Arrange the vegetables and whole garlic cloves around the chicken. Drizzle some olive oil over the vegetables, season with salt and pepper, and add the herbs de Provence.
4. Cook for 50 minutes at 200°C (392°F), regularly basting the chicken with water or the juices from the dish.
5. Tenderize the meat by letting it cook for an additional 15 minutes at 120°C (248°F). Serve by adding some spices and extra herbs.