Ingredients:
- 1 chicken (about 2 kg)
- salt
- ground black pepper
- sprigs of thyme
- sprigs of rosemary
- 200 g carrots
- 200 g small potatoes
- 100 g parsley
- 2 onions
- 2 spring onions
- 50 ml of white wine
- 50 ml of chicken broth
- 2 cloves of garlic
- 150 g butter
- For baked rice:
- 300 g rice
- 600 ml of water
- 1 tablespoon olive oil
- 1 onion
Procedure:
- Clean and rinse the chicken with water, season with salt, pepper and freshly chopped thyme and rosemary. Thread the chicken onto the spike so that the wings are pointing upwards. Wrap the thighs together.
- Clean and cut the carrots, small potatoes, parsley, onion and spring onion into larger pieces. Place in a roasting tin around the chicken and cover with wine and chicken stock. Season with salt, pepper and crushed garlic and mix everything together.
- Cut the butter into slices and place on the chicken together with the sprigs of herbs. Bake in the oven at 180 °C, basting the chicken with the fat during baking.
- Rinse the rice, pour it into a baking dish or saucepan and cover with water. Season with salt, place peeled onion in the middle, drizzle with olive oil and cover. Simmer in the oven with the chicken for approximately 45 minutes. Serve the finished chicken with roasted vegetables and rice.
Preparation time: 120 minutes
The SIMAX team wishes you a good taste ❤️
