John Myers
Herbs – Roast Chicken on Bed of Colored Vegetables
The perfect herbs – roast chicken on bed of colored vegetables recipe with a picture and simple step-by-step instructions.
- 1 Pc. Roast chicken approx. 1.2 KG
- 6 Pc. Garlic cloves
- 1 branch Rosemary fresh
- 5 Sage leaves
- 4 tbsp White wine
- 2 tbsp Mustard medium hot
- 2 Pc. Red pepper
- 800 g Potatoes mainly waxy
- 125 ml Vegetable broth
- Salt and pepper
- Wash the chicken and pat dry. Salt. Peel 4 cloves of garlic, press down and sink into the belly of the chicken. Finely chop the remaining 2 toes. Wash the herbs, shake dry and finely chop. Mix with garlic, wine and mustard. Rub the chicken with it.
- Wash the peppers and cut into small pieces. Either peel the potatoes or, whoever has (mine weren’t so nice now), wash them thoroughly and leave the peel on. Halve or quarter these – depending on the size of the tubers. Mix the potatoes with the paprika, season with salt and pepper.
- Cut the roasting tube according to the instructions on the package and close it on one side. Add the potatoes, peppers, chicken and stock. Close the hose and cut it in the middle. Place on a baking sheet and cook at 200 degrees for 70 minutes.
- A dream of flavors. Very, very tasty!
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