Roast chicken on a bed of vegetables

Ingredients for 4 servings:

• 1 corn-fed chicken of approx. 1.5 kg
• 3 carrots
• 3 stalks of celery
• 3 onions
• 2 tbsp olive oil
• 6 garlic cloves
• 4 sprigs rosemary
• 2 tbsp butter
• salt and pepper
• 200 ml white wine
• 200 ml chicken broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

very aromatic due to garlic and rosemary

Preheat oven to 250 degrees Celsius (482 degrees Fahrenheit). Clean and chop the vegetables. Add 1 tablespoon of oil to a roasting pan and toss to coat. Prepare the chicken. Mince the garlic and place in a small bowl. Strip the rosemary from the sprigs and chop very finely. Add to the pan. Add the butter and 1 tablespoon of oil and mix everything together. Season with salt. Carefully push some of the seasoning mix under the skin. Rub the rest thoroughly over the outside of the chicken. Place the chicken on top of the vegetables, pour in the wine and broth, and roast uncovered in the oven for 45-50 minutes. Baguette is a great accompaniment for soaking up the sauce. 650 kcal per serving.