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🍽️ Roast chicken with oven vegetables and broccolini

685 kcal · 30 min · 4 servings

Ingredients

• 400 g shallots
• 600 g small, new potatoes
• vegetable oil (for the roasting pan)
• salt
• pepper (from the mill)
• 8 sprigs rosemary
• 4 whole chickens (approx. 450 g each)
• 50 g melted butter
• 200 ml dry white wine
• 250 ml poultry stock
• 400 g broccolini

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
2. 2. Peel the shallots and cut them in half lengthwise.
3. 3. Wash the potatoes thoroughly and cut them in half as well.
4. 4. Place the vegetables in a roasting dish that has been greased with oil.
5. 5. Season the vegetables with salt and pepper.
6. 6. Rinse the rosemary under cold water and shake it dry.
7. 7. Rinse the chickens and pat them dry with kitchen paper.
8. 8. Season the inside of the chickens with salt and pepper.
9. 9. Stuff each chicken with two sprigs of rosemary.
10. 10. Turn the chickens so they are resting on their breast side.
11. 11. Brush the breast side of the chickens with some butter.
12. 12. Salt and pepper the breast side of the chickens.
13. 13. Place the chickens on top of the vegetables in the roasting dish, breast side up.
14. 14. Brush the chickens again with some butter.
15. 15. Season the outside of the chickens with salt and pepper.
16. 16. Pour the wine and some stock over the chicken and vegetables.
17. 17. Roast the chickens in the oven for about 40 minutes.
18. 18. Baste the chickens occasionally with the pan juices from the roasting dish during cooking.
19. 19. Brush the chickens with the remaining butter.
20. 20. Add a little broth if necessary, if the liquid reduces too much.
21. 21. Wash the broccolini and remove any tough stem ends.
22. 22. Cook the broccolini in salted water for about 6 minutes until al dente (still slightly crisp to the bite).
23. 23. Drain the broccolini and let it drain well.
24. 24. Arrange the broccolini on pre-warmed plates.
25. 25. Take the roasting dish out of the oven.
26. 26. Taste the pan juices and adjust the seasoning with salt and pepper.
27. 27. Place the chickens with the vegetables next to the broccolini on the plates.
28. 28. Pour the pan juices over the meat and vegetables.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 49 g · Fett/Fat: 32 g · Carbs: 43 g