Roasted chicken
- 2 pcs carotte
- ½ pcs celery root
- 1 pcs leek
- 4 gousses ail
- 1 brin persil
- 1 pcs oignons
- 2 brins thym
- 100 ml eau
- ½ pcs chicken (spine removed)
- 1 cuillère à café sel
- 1 pincée poivre blanc
- 1 pincée smoked paprika
- 1 pincée curry
- 1 pcs lime
- 1 brin thym
- 1 brin persil
- 40 g beurre
Voorbereiding
- Peel the vegetables, chop into smaller pieces, and distribute on a roasting pan. Add fresh parsley and thyme. Add some water
- Rub the chicken with herbs, spices and seasoning, and place sliced lime, thyme, and parsley inside it. Place the chicken over the vegetables on the roasting pan. Place slices of butter on the chicken skin.
- When the chicken is done, cover it meat with aluminium foil. Let it rest at room temperature for at least 5 minutes before serving.
