Roasted chicken with root vegetables and potatoes

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Marinade

1 tbsp salt
1 tbsp paprika powder smoked
1 tbsp curry powder
2 tbsp mustard
Pepper, to taste
2 tbsp honey
For the marinade, blend all the ingredients together until smooth.

Ingredients

1 chicken, 1–1.5 kg
Coarse salt, to taste
400 g carrots
400 g celery root
400 g pumpkin
8 small potatoes
2 onions
2 dl white wine
Coat the chicken thoroughly in the marinade and season with coarse salt.

Method

Peel and cut the carrots, celery root and the pumpkin into 2 cm cubes. Peel the potatoes. Peel the onions and cut into slices. Put the vegetables and potatoes in the porcelain dish, add the white wine and then place the marinated chicken on top.
Put the porcelain dish on the wire shelf in the preheated cooking space and bake. If the chicken is larger, the cooking time will be longer (1.5 to 2 kg: 1 hr, 2 to 2.5 kg: 1 hr 15 mins.).
The last 10 minutes turn the steam off.

Cooking Instructions

(Pre-)heat cooking space to 200°C with Hot air + steaming
Put the food in
Hot air + steaming 200°C for 45 Mins

Porcelain dish ⅔ GN, depth 65 mm

Quantity Ingredient
1 tbsp paprika powder smoked
1 chicken
1 tbsp salt
8 small potatoes
1 tbsp curry powder
Coarse salt
Pepper
2 tbsp mustard
2 onions
400 g pumpkin
2 tbsp honey
2 dl white wine
400 g carrots
400 g celery root

Customer reviews (1)

  • Corinne C.

    Customer review inFrench

    Poulet aux petits légumes

    December 23, 2017

    J’ai pris un poulet de 1,5 kg et la prochaine fois j’augmenterai le temps de cuisson de 5, voir 10 minutes de plus en mode air chaud plus vapeur et surtout je diminuerai de 3-4 minutes le temps de grillage car mon poulet a un peu noirci . Il était vraiment très bon et absolument pas sec du tout

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