Festive Fowl with Orange, Lemon, Thyme and Crispy Sides
Stefie
2-4
15-20 minutes
60-90 minutes
Worldwide
Dinner
Ingredients
- 1 whole chicken (approx. 1.5β2 kg)
- 2 oranges
- 1 lemon
- 4β5 sprigs fresh thyme
- 4β5 garlic cloves
- 50 ml olive oil
- 2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp honey
- 1 tsp balsamic vinegar
- 250ml chicken stock
- 2 onions
For the vegetables:
- 4-5 medium potatoes
- 3-4 carrots
- 2 tbsp olive oil
- 1 tsp rosemary
- salt and pepper to taste
Directions
Preparation of the chicken:
Rinse the chicken thoroughly inside and out and pat dry with kitchen paper.Cut the onions into rough pieces and place in a large baking dish.
Seasoning:
In a small bowl, mix the olive oil, salt, pepper, paprika, honey and balsamic vinegar. Grate this mixture evenly over the chicken.Prepare the vegetables:
Peel and dice the potatoes. Peel and slice the carrots.Put the potatoes and carrots in a bowl, mix with olive oil, rosemary, salt and pepper.
Roasting:
Place the seasoned chicken on the onions in the casserole dish. Arrange the vegetables evenly around the chicken.Pour the chicken stock around the chicken.
Roast in the preheated oven at 180Β°C (160Β°C fan) for about 60-90 minutes. Baste the chicken and vegetables with the stock every 20 minutes to keep it juicy.
Crispy skin and vegetables:
To get a nice crispy skin, increase the temperature to 220Β°C for the last 15-20 minutes and continue roasting the chicken and vegetables until everything is golden brown and cooked through (core temperature of the chicken approx. 75Β°C).To serve:
Arrange the festive chicken on a nice platter along with the crispy carrots and potatoes and serve with the pan juices.
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