Fragrant chicken in a crispy crust on a pillow of young vegetables - a delicious and healthy lunch for the whole family!
It is necessary
- - 1 small chicken;
- - 20 ml of olive oil;
- - 1 head of garlic;
- - 1 lemon;
- - a few sprigs of fresh thyme and rosemary;
- - 150 g of young carrots;
- - 150 g of young turnips;
- - 50 ml of dry white wine;
- - 150 ml of chicken broth.
Instructions
Step 1
Set the oven to heat up to 230 degrees. Mix salt and pepper with olive oil. Rub the chicken thoroughly with this mixture. We put a quarter of a lemon and a half of a head of garlic inside the carcass. We spread it on a baking sheet and send it to the oven for 15-20 minutes.
Step 2
Peel the carrots. Turnip, if large, cut in half. We take out the chicken, lower the temperature in the oven to 200 degrees. We lay out the vegetables on a baking sheet, watering them with the juice released from the poultry. Add whole cloves of garlic, sliced lemon and herbs. Season with salt and pepper. Return to oven until tender: when piercing the thickest part of the carcass with a knife, clear juice should stand out!
Step 3
Remove the cooked poultry from the oven and place on a preheated dish. Cover with foil and leave in a warm place for a quarter of an hour.
Step 4
For now, let's start with the sauce. Remove fat from the juice on a baking sheet and put it on fire. Add wine and boil over medium heat by half. Pour in the heated broth and filter the resulting sauce into the heated gravy boat.
Step 5
Cut the chicken into portioned pieces and put it together with the vegetables on heated plates. Pour with sauce and serve!
