Oven-roasted chicken with root vegetables and potatoes

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Preparation

1 chicken, about 1–1.3 kg
Salt
Pepper
Season the chicken and place in the porcelain dish.
(Pre-)heat cooking space to 200°C with Hot air + steaming
8 potatoes, small
4 carrots
1 celeriac
2 onions
200 ml white wine
Peel the potatoes, carrots, celeriac and onions. Cut the carrots and celeriac into 2 cm cubes. Quarter the onions. Scatter the vegetables and potatoes around the chicken. Season with salt and pepper.
Pour the white wine over the vegetables.
Put the porcelain dish into the preheated cooking space. Bake.
Put the pastry in
Hot air + steaming 200°C for 45 Mins
If the chicken weighs more than 1.5 kg, the cooking time is extended by 15 minutes.

Tips

If the skin has not reached the required degree of browning, extend the roasting time or finish off cooking the chicken under the grill.

  • Porcelain dish ⅔ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
8 potatoes
Pepper
1 celeriac
1 chicken
200 ml white wine
Salt
4 carrots
2 onions

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