British roast (whole chicken) with crunchy roast potato - Celavita Ga naar de inhoud
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British roast (whole chicken) with crunchy roast potato

A classic Sunday roast: succulent whole chicken from the oven, marinated in mustard-honey, with roasted winter vegetables and crispy roast potatoes.

Ingredients:

  • 300 g crunchy roast potato
  • 1 whole chicken
  • 2 onions
  • 5 winter carrots
  • 3 parsnips
  • 1 courgette
  • 6 cloves of garlic
  • 3 tbsp chicken seasoning mix
  • 2 tbsp olive oil
  • 2 tbsp mustard
  • 2 tbsp honey
  • Handful of fresh rosemary
  • Handful of fresh thyme
  • Splash of olive oil
  • Pinch of salt and pepper

Preparation

Step 1. Preheat the oven to 175 degrees Celsius.

 

Step 2. Coarsely chop the onion, winter carrots, parsnips and courgette.

 

Step 3. Stuff the chicken with a handful of the vegetables, 3 cloves of pressed garlic, rosemary and thyme.

 

Step 4. Make a marinade with 3 cloves pressed garlic, olive oil, chicken seasoning mix, mustard, honey, salt and pepper.

 

Step 5. Coat the chicken from the outside with the marinade and place the chicken in a roasting pan.

 

Step 6. Around chicken, place remaining vegetables and crunchy toast potatoes. Place this on season with salt, pepper, olive oil and rosemary and thyme.

 

Step 7. Bake the chicken with vegetables and potato for about 45 minutes.

 

Step 8. Remove the roasting pan and grill for another 15-20 minutes in the oven at 185 degrees.