John Myers
Corn Chicken on Vegetables
The perfect corn chicken on vegetables recipe with a picture and simple step-by-step instructions.
- 1 Corn chickens
- 300 g Parsnip fresh
- 1 small Hokkaido
- 300 g Brussels sprouts fresh
- 1 Organic orange
- 2 tablespoon Honey
- 4 tablespoon Olive oil
- Salt
- Pepper
- Wash the corn chicken inside and out, dab with kitchen paper and cut into small pieces.
- Peel the parsnips in half lengthways, wash the pumpkin, divide, remove the seeds and cut into thin wedges, clean and halve the Brussels sprouts.
- Now wash the orange, thinly grate the peel, halve the orange and squeeze 1/2 an orange and add the honey and 1 teaspoon. Mix the oil, season with salt and pepper and brush the chicken with it.
- Mix the vegetables with 4 tablespoons of olive oil and the remaining marinade in a bowl, spread on the drip pan and season with salt and pepper.
- Spread the chicken pieces on top and cook in the preheated oven at 200 C for about 40 minutes.
- We ate potatoes with it —- BON APPETITE ——-
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