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🍽️ Crispy roast chicken with colorful vegetable stew

436 kcal · 30 min · 4 servings

Crispy roast chicken with colorful vegetable stew Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the oven and set it to 180 degrees Celsius with fan assistance.
  2. 2. Rinse the chicken under cold water.
  3. 3. Pat the chicken completely dry with a kitchen towel.
  4. 4. Season the chicken with salt and pepper both inside and out.
  5. 5. Place rosemary sprigs and four stalks of thyme into the cavity of the chicken.
  6. 6. Tie the chicken together with kitchen twine to keep its shape.
  7. 7. Lightly grease a baking dish with oil.
  8. 8. Place the chicken into the prepared baking dish.
  9. 9. Drizzle the chicken with a splash of olive oil.
  10. 10. Place the chicken in the preheated oven and roast it for 30 minutes.
  11. 11. Add a little water to the dish if necessary to prevent drying out.
  12. 12. Pick the leaves off the remaining thyme stalks.
  13. 13. Wash the eggplants, zucchini, and peppers.
  14. 14. Remove the tough parts of the eggplants, zucchini, and peppers.
  15. 15. Cut the vegetables into bite-sized pieces or slices.
  16. 16. Peel the garlic cloves.
  17. 17. Wash the spring onions.
  18. 18. Remove the root ends of the spring onions.
  19. 19. Cut the spring onions into pieces 4 to 5 centimeters long.
  20. 20. Distribute the prepared vegetables around the chicken in the dish.
  21. 21. Season the vegetables with salt and pepper.
  22. 22. Drizzle the vegetables with olive oil.
  23. 23. Pour the wine over the chicken and vegetables.
  24. 24. Sprinkle half of the picked thyme leaves over the chicken.
  25. 25. Place the dish back in the oven and cook everything for another 30 minutes.
  26. 26. Sprinkle the finished dish with the remaining thyme leaves.
  27. 27. Serve the chicken with the vegetables.

Nutrition per serving