John Myers
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Grilled Chicken from Oven
The perfect grilled chicken from oven recipe with a picture and simple step-by-step instructions.
Vegetables – all sorts:
- Paprika powder
- Curry powder
- Seasoned salt from my KB
- Garlic pepper from my KB
- Telly cherry pepper
- Mace
- 800 g Vegetables fresh
- 800 g Potatoes triplets
- Celery root
- Carrot
- Zucchini
- Celery
- Mushrooms brown
- 1 Onion red
- 1 Clove of garlic
- 2 tbsp Extra virgin olive oil
- 2 tbsp Rosemary fresh
- 2 tbsp Marjoram fresh
- 2 tbsp Fresh thyme
- 2 tbsp Fresh oregano
- 2 Bay leaves fresh
- 2 Garlic pepper from my KB
- 2 Seasoned salt from my KB
- 2 Freshly grated nutmeg
- 2 Telly cherry pepper
- 50 ml Vermouth Noilly Prat
Grilled chicken: oven to 200 degrees / convection!
- Season the grilled chicken well with the above spices. Who likes oil the chicken before seasoning, I think it’s unnecessary! 🙂 If you like, stuff a few more herbs! Put aside.
All sorts of vegetables:
- Clean, wash and roughly chop the potatoes and zucchini. Peel, wash and coarsely chop the carrot and celery. Also clean the celery and remove the long threads. Roughly chop and wash. Clean and quarter the mushrooms. Wash the herbs and chop a little.
- Put the vegetables, herbs, wormwood in a baking dish and mix well with the oil, seasoned salt, garip pepper, nutmeg and pepper. Place on the bottom of the oven, place the grate on top and the chicken on top so that the baking juice drips into the vegetables!
- Now grill the chicken and vegetables for 45-50 minutes until crispy! In between stir the vegetables from time to time!
- Then put everything on the oven, season the vegetables again if necessary. Halve the chicken with poultry scissors and serve both! 🙂
Seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
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