Roasted chicken with vegetables
Spring is knocking on the door, so today we want to inspire you with a recipe for spring chicken with vegetables.
You will need:
Cut the vegetables, zucchini and carrots into rounds and onion into eighths.
Put the vegetables (except the peas) in a baking dish and place the chicken on top.
Drip everything with mustard oil. Salt the chicken thoroughly and insert garlic cloves into the gaps.
Add a little water and bake for 70 minutes, leave the meat uncovered and after about 20 minutes of baking, pour the sauce over it. At the end of baking, cook the frozen peas in salted boiling water for 3 minutes and add to the chicken.
Serve ideally with baked or boiled potatoes.
You will need:
- Farmer's chicken
- Our mustard oil
- 4 cloves of garlic
- A bunch of white asparagus
- 1 zucchini
- 2 carrots
- 300g frozen peas
- Salt
Cut the vegetables, zucchini and carrots into rounds and onion into eighths.
Put the vegetables (except the peas) in a baking dish and place the chicken on top.
Drip everything with mustard oil. Salt the chicken thoroughly and insert garlic cloves into the gaps.
Add a little water and bake for 70 minutes, leave the meat uncovered and after about 20 minutes of baking, pour the sauce over it. At the end of baking, cook the frozen peas in salted boiling water for 3 minutes and add to the chicken.
Serve ideally with baked or boiled potatoes.
