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🍽️ Herb-stuffed chicken with mixed roasted vegetables

490 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,2 kg)
• 6 sprigs thyme
• 4 sprigs rosemary
• 4 carrots
• 4 parsley roots
• 4 shallots
• 2 garlic cloves
• 1 tsp peppercorns
• 1 tsp juniper berries
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 400 ml poultry stock
• 4 sage leaves

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
2. 2. Wash the chicken and pat it dry with a kitchen towel.
3. 3. Strip the thyme leaves and half of the rosemary needles from the stems.
4. 4. Gently push the stripped herbs under the chicken skin.
5. 5. Peel the carrots, the parsley roots, the shallots, and the garlic.
6. 6. Cut the peeled vegetables into large chunks.
7. 7. Place the vegetables in a greased roasting pan.
8. 8. Sprinkle coarsely crushed peppercorns and juniper berries over the vegetables.
9. 9. Place the chicken on top of the vegetables in the roasting pan.
10. 10. Season the chicken and vegetables with salt and pepper.
11. 11. Drizzle everything with a splash of olive oil.
12. 12. Roast the chicken in the oven for about 1 hour.
13. 13. Add a little roasting stock occasionally to prevent drying out.
14. 14. Add the remaining herbs during the last 10 minutes of cooking time.
15. 15. Remove the chicken from the bone and serve it with the vegetables.

Nutrition per serving

• kcal: 490
• Protein: 68 g · Fett/Fat: 17 g · Carbs: 15 g