Servings: servings
Whole Roasted Chicken
Easy and delicious recipe for whole roasted chicken that everyone can master! This is how the chicken becomes tender and juicy with perfectly crispy skin. See the recipe here.
Ingredients
- 1 pcs. Whole Chicken 1800 grams
- Salt and Pepper from grinder
- 1 pcs. Lemon organic
- 1 pcs. Pointed Cabbage
- 2 pcs. Leek
- 1 pcs. Onion
- 1 pcs. Carrots large
- Thyme fresh
- fresh rosemary
- Sage Leaves fresh
- 1/2 bottle White Wine about
- Butter
Instructions
- Season the chicken on both sides with salt and pepper.
- Rinse the lemon and score it all around to a depth of 1 centimeter.
- Press the lemon into the end of the chicken.
- Cut the pointed cabbage into large pieces. Peel the onion and cut it into large wedges.
- Peel the carrot and cut it into pieces.
- Cut the leek into thick slices.
- Place the cabbage, onion, carrot, and leek at the bottom of a large baking dish.
- Pour in white wine and place the chicken on top of the vegetables.
- Place herbs and plenty of butter pats on top of the chicken, so the butter melts into the skin and makes it extra crispy.
- Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit) (convection). Put the chicken in the preheated oven and cook it for the first 15 minutes.
- Then reduce the temperature to 200 degrees Celsius (392 degrees Fahrenheit) (convection) and cook the chicken for an additional 45 minutes. The chicken is now ready to serve.
- Bon appétit.