Roast Chicken with Vegetables in the Traditional Style
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This roast chicken with vegetables is a comforting and flavorful dish, perfect for a family meal or a special celebration. The combination of juicy chicken with caramelized potatoes, apples, and spring onions creates a symphony of textures and aromas that will delight everyone. Preparing this dish in the Thermomix® greatly facilitates the process, allowing you to enjoy a homemade meal without complications. I often prepare it in autumn, when apples are at their best. It is a guaranteed success!
Ingredients (13 ingredients)
-
1 piece Clean, whole chicken
-
1 piece Lemon
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Extra virgin olive oil
-
Ground black pepper
-
Salt
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2 piece Spring onion
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2 piece Reineta type apple or similar
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2 piece Large potatoes
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8 clove Garlic
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Fresh rosemary
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Fresh thyme (optional)
-
White wine or broth (optional)
-
Fresh parsley (optional)
Preparation (6 steps)
Chicken preparation
Preheat the oven to 180ºC with heat above and below. Finish cleaning the chicken, letting it temper a little outside the refrigerator, removing possible remains of feathers, viscera or excess fat. Reserve.
Emulsion preparation
Squeeze the lemon juice. In the Thermomix glass, add the lemon juice, 2 tablespoons of extra virgin olive oil, 1 teaspoon of salt and 1 teaspoon of ground black pepper. Mix 10 sec./Speed 4.
Chicken marinade
Coat the chicken well with the prepared emulsion, reserving what is left over.
Vegetable preparation
Wash and peel the potatoes and apples. Remove the ugly part that the spring onions may have and the outermost and driest layers of the garlic. Cut the spring onions into julienne strips and the potatoes and apples -without the core- into slices or half moons of 1 cm thick. Reserve.
Tray preparation
Paint a large baking tray with oil, add the spring onion, potatoes and apples and almost all the garlic; lightly salt and pepper and stir well. Make a hole in the center and place the chicken. Insert a couple of split garlic cloves and a few sprigs of rosemary and/or thyme inside.
Add liquid and bake
Pour a good jet of white wine, broth or water over the source, plus the reserved marinade. Roast for about 45-55 minutes, stirring the garnish halfway through cooking if necessary, so that it does not burn. Brown at the end for one or two minutes by activating the broiler and raising the tray level. Serve with more rosemary and/or fresh thyme.
Finished cooking? Great! 🎉
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Created by
Marta Reyes
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