Festive Recipes: Baked Chicken and Vegetables Use only one pan to make a full roast chicken dish with roasted carrots, potatoes and a creamy herb juice..
Festive recipe: oven-baked chicken with vegetables
Half a kilo of small red potatoes, cut in half
2 Large carrots, cut diagonally into 1/2 inch rings
2 fresh thyme sprigs
2 A branch of fresh rosemary
Salt and pepper to taste
2 1 cup unsalted chicken broth
1 (4.5 pounds) whole chicken
1 spoons of olive oil
2 spoons of flour for all uses
1 tablespoon thick cream (optional)
- Place the shelf on the bottom third of the oven without the shelf above it; Preheat oven to 425 degrees Fahrenheit. Place the potatoes, carrots, thyme and rosemary in a deep, oven-safe pan. Arrange them with salt and pepper and add 1 cup of gravy. Rub the chicken skin Sprinkle with olive oil, then season with salt and pepper. Place the chicken breast on top of the vegetables.
- Roast the chicken, pouring juices every 20 minutes so that the meat does not dry out, about 60 to 75 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Transfer the chicken to a plate and drain the juices from the chicken cavity into the pan. Remove the vegetables and place around the chicken in a serving dish.
- Let the liquid simmer over medium heat. Add the flour and stir constantly for 1 minute. Add a cup of juice and stir until smooth. Simmer on low heat until thickened, about 2 minutes. If it is too thick, add another 2 tablespoons of broth. each time until The desired density is achieved. Add the cream to taste and arrange with salt and pepper to taste. Chicken cut and served with vegetables and gravy.
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