Friday 10 October 2014


Oven-Roasted Thyme-Honey Chicken

Serves 4

1. 1 whole chicken
2. 5 sprigs of thyme
3. 1 TBS honey
4. 1 clove garlic
5. Salt and pepper

6. 600g parsley roots chopped into bite-size
7. pcs. or 200g carrots chopped into bite-size
8. 2 red onions sliced
9. 4 cloves garlic pressed.
10. 3 TBS olive oil
11. 50ml water
12. Salt and pepper

1. Rinse the chicken under cold water and rub the inside with salt and pepper.
2. Rinse thyme sprigs and stuff them inside the chicken together with honey.
3. In an oven-proof dish, mix parsley roots, carrots and onions with 3 pressed garlic, olive oil, salt and pepper and water (100ml).
4. Rub chicken with 1 clove garlic, salt and pepper and place it on top of the vegetables.
5. Roast in the oven at 180 C for 1 hour.
6. Turn up the oven to 200 C and roast for 3 minutes.
7. Serve the chicken with baked, crunchy vegetables

Additional Information:
This is the season for parsley roots and thus I made this for dinner together. J and Daddy like it, though should add less water next time. I have changed the water content in the recipe already.

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