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Er der noget bedre end langtidsstegt kylling med rodfrugter? Nej vel … Eller .. Det skulle da lige være at der blev tilsat en hel masse skønne hvidløg! Jeg er en sucker for hvidløg ♥
Hvidløg gør bare al mad bedre.
Denne ret er nem at lave .. Men den tager tid, så den er god at lave i weekenden, hvor der er lidt mere tid.
Der er en masse grøntsager, men de skal bare skæres groft ud (og rødbeder skal skrælles) og så skal kyllingen have lidt kærlighed.
Derefter så passer den sig selv 1 ½ time i ovnen .. Hvor du kan lave alverdens andre skønne ( … Eller kedelige) ting 🙂
Kylling med rodfrugter .. Mums!
Flere opskrifter med helstegt kylling
⇒ Citron/timian kylling med hvidløgskartofler & cremet spidskålssalat
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Recipe
Yield: 4 persons
Ingredients:
- 1 whole chicken – (1300 – 1400 grams)
- 3 lemons
- Butter
- 1 big bundle parsley
- 20 cloves of garlic (Cut in half, if they are big)
- 700 grams – 1 kg small potatoes (Baby potatoes)
- 1 bundle of scallions
- 1 big red onion
- 4 carrots
- 3 parsley roots
- 2 big beet roots
- Sea salt
- 1 package of great bearnaise sauce
Basil oil
- 1 bundle of fresh basil
- 1 clove of garlic
- 1 lemon
- 1 – 1½ dl olive oil
How to make it:
- Make the basil oil (Just blend all the ingredients together in a mini-blender, mini-chopper etc.
- Pre heat the oven to 180 degrees, hot air
- Peel the garlic
- Peel the red onion, and cut it into wedges
- Wash the scallions & take off the outer layer
- Cut the scallions in half
- Wash the potatoes & root vegetables
- Cut carrots, parsley roots & beetroots in half (Or in quarters, if the vegetables are very big)
- Cut the big potatoes in half, so that all of the potatoes has the same size
- Wash & clean the chicken
- In two lemons, pick tiny holes all over with a trussing needle
- The last lemon, you grate & cut in half
- Wash & chop the parsley
- Mix parsley & lemon zest in a bowl
- Press the lemon juice out of ½ lemon & rub the lemon juice inside the chicken
- Add half of the parsly/lemon mix
- Make some space between the chicken meat & the chicken skin (Try not to ruin the skin) with your index finger
- The half lemon you have left, you cut into wedges
- Squeeze the lemon juice into each chicken breast (Under the skin. In that space between the breast & the skin)
- Also add 2 lumps of butter & 3-4 garlics, into each chicken breast (Under the skin)
- Butter the chicken with basil oil & lots of sea salt
- Add the 2 lemons, inside the chicken (That you have picked with the trussing needle)
- Close the chicken with a trussing needle
- Add some of the potatoes, root vegetables & garlic in the bottom of the roaster
- Add the chicken to the roaster
- Add the rest of the root vegetables, potatoes & garlic around the chicken
- Add some lumps of butter on top of the chicken & sprinkle with the rest of theparsley/lemon mix
- Put in the oven for 1 ½ hour
- After 1 ½ hour, raise the heat to 230 degress, take off the lid & cook the chicken another 15 minutes
- Take out the chicken & place it on a cutting board. Leave it to cool for aprox. 15 minutes or longer
- While waiting for teh chicken, mix the rest of the vegetables in the roaster, and put the roaster in the oven (Without a lock)
- Leave the vegetables in the oven, until they get some colour
- Take the roaster out of the oven
- Pour the root vegetables into a bowl
- Part the chicken (Take out the lemons, from inside the chicken. Cut one of them in half, and squeeze the juice out on the parted chicken + the vegetables)
- Heat up the sauce
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