Roasted chicken with root vegetables and potatoes

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Preparation

1 tbsp salt
1 tbsp paprika powder, smoked
1 tbsp curry powder
2 tbsp mustard
2 tbsp honey
Pepper
For the marinade, combine all the ingredients, season with pepper to taste and set to one side.
1½ chicken, about 1–1.5 kg
Salt, coarse-grain
400 g carrots
400 g celeriac
400 g pumpkin
8 potatoes, small
2 onions
200 ml white wine
Coat the chicken in the marinade and season with coarse salt.
Peel and cut the carrots, celeriac and pumpkin into 2 cm cubes. Peel the potatoes. Peel and slice the onions. Put the vegetables and potatoes into the porcelain dish, pour the white wine over and place the marinated chicken on top.
(Pre-)heat cooking space to 180°C with Hot air + steaming
Put the porcelain dish on to the wire shelf in the preheated cooking space. Cook.
Put the pastry in
Hot air + steaming 180°C for 50 Mins
  • Wire shelf
  • Porcelain dish ⅔ GN, depth 65 mm
Quantity Ingredient
2 onions
200 ml white wine
2 tbsp mustard
8 potatoes
chicken
Salt
1 tbsp salt
1 tbsp paprika powder
Pepper
400 g carrots
2 tbsp honey
1 tbsp curry powder
400 g celeriac
400 g pumpkin

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