John Myers
Chicken on Vegetables from Römertopf
The perfect chicken on vegetables from römertopf recipe with a picture and simple step-by-step instructions.
*** For the chicken ***
- 1 Leek
- 2 small Red peppers
- 2 Carrots
- 1 Onion
- 1 piece Ginger, about 3 cm
- 4 Prunes
- 2 Discs Lemon
- 1 tsp Coriander seeds
- 1 tsp Colorful peppercorns
- 2 Bay leaves
- 4 Allspice grains
- 3 Branches Thyme
- Salt
- 2 Discs Lemon
- 2 Branches Thyme
- Roast Chicken Seasoning
- 1 shot Olive oil
- Clean / peel the leek and carrots and cut into 1 cm thick rings / slices. Peel the peppers into large cubes, peel the onion and cut into eighths. Quarter the lemon slices, coarsely chop the prunes, peel and dice the ginger (approx. 1 cm).
- Put everything in the Roman pot, add the spices, thyme and bay leaves and mix briefly.
- Rub the chicken spice generously on the outside and inside of the chicken. Place 1 slice of lemon and a sprig of thyme in the chicken, place the chicken on top of the vegetables in the Römertopf. Place a sprig of thyme and a slice of lemon on the chicken, and finally drizzle a good dash of olive oil over the chicken.
- Cover the pot and put it in the oven at 180 * C until the chicken is done (approx. 1.5 hours)
- There was rice with it.
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