Name: Roast Chicken with Summer Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 Portionen
Ingredients: 1 piece Whole chicken; 6 piece Potato(es); 1 piece Zucchini(s); 2 piece Carrot(s); 0.5 piece Red pepper(s); 0.5 piece Green pepper(s); 0.5 piece Yellow pepper(s); 1 piece Onion(s); 1 cube Vegetable stock; Olive oil; Parsley; Herbs from Provence; Chicken spices; Thyme; Salt; Pepper

Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This roast chicken with vegetables is a quintessential family dish, perfect for a Sunday lunch or a festive dinner. I love preparing this recipe because it is simple, tasty and allows you to enjoy seasonal vegetables. The chicken, tender and juicy, is enhanced by the aromas of herbs from Provence and thyme. The vegetables, cooked in the poultry juices, become melting and fragrant. A real treat for the taste buds! Feel free to vary the vegetables according to your desires and the season. This dish is ideal for a friendly and warm meal.

Ingredients (16 ingredients)

1 piece Whole chicken
6 piece Potato(es)
1 piece Zucchini(s)
2 piece Carrot(s)
0.5 piece Red pepper(s)
0.5 piece Green pepper(s)
0.5 piece Yellow pepper(s)
1 piece Onion(s)
1 cube Vegetable stock
Olive oil
Parsley
Herbs from Provence
Chicken spices
Thyme
Salt
Pepper

Preparation (6 steps)

Chicken preparation

Preheat the oven to 180°C. Place the whole chicken in a large ovenproof dish. Brush it generously with olive oil. Sprinkle with chicken spices, thyme, salt and pepper. Add a little water to the bottom of the dish.

First cooking of the chicken

Bake the chicken for 40 minutes. Monitor the cooking and add water if necessary to prevent the chicken from drying out.

Cooking potatoes and carrots

Thermomix® Setting

20 min/Varoma/Speed 1 Varoma

Meanwhile, place the 6 potatoes cut into pieces and the 2 carrots cut into slices in the cooking basket. Fill the Thermomix bowl with 1 liter of water. Insert the cooking basket and cook for 20 Min./Varoma/Stufe 1.

1200

Vegetable preparation

Remove the chicken from the oven. Cut the 1 zucchini, the 0.5 red pepper, the 0.5 green pepper and the 0.5 yellow pepper into dices. Finely slice the 1 onion.

Adding vegetables and second cooking

Add the cooked potatoes and carrots, zucchini, peppers and onion around the chicken. Sprinkle with herbs from Provence. Pour the 1 crumbled vegetable stock cube over the vegetables. Put the dish back in the oven for 50 minutes.