Garlic chicken with potatoes and carrots

Ingredients for 4 servings:

• 1 chicken
• salt and pepper
• 5 garlic cloves
• 3 tbsp olive oil
• 500 g potatoes
• 500 g carrot(s)
• 2 sprigs rosemary
• 4 bay leaves
• 2 bunch spring onions
• 150 ml chicken broth

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the chicken, then halve and season inside and out with salt and pepper. Peel 3 garlic cloves, crush them, and mix them with the olive oil. Brush the chicken with this and let it sit for at least 1 hour. Peel the potatoes and carrots and cut them into wedges. Place the chicken in a roasting pan, arrange the potatoes and carrots around it, and drizzle with oil. Peel and crush the remaining 2 garlic cloves, then add them along with the rosemary and bay leaves. Season with salt and pepper. Cook in a preheated oven at 225°C for about 40 minutes. Baste with cooking fat from time to time, and add a little chicken stock if desired. Trim and wash the spring onions, and cut them into 5 cm long pieces. Add them after 25 minutes. Pour in the chicken stock and finish simmering.