Glazed Chicken with Vegetables
25'
70'
easy
6
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Whole Chicken
1 Ολόκληρο Κοτόπουλο MIMIKOS
½ κιλό πατάτες baby
2 μικρές πορτοκαλί γλυκοπατάτες
1 πιπεριά κόκκινη τύπου Φλωρίνης
1 πιπεριά πράσινη
2 κολοκύθια
3 κ.σ. κρέμα βαλσάμικου μουστάρδα
|
2 καρότα
2 κλωνάρια σέλερι
1 κρεμμύδι
½ κούπα ελαιόλαδο
2 κλωνάρια δεντρολίβανο
2 κ.γ. πάπρικα αλάτι
αντικολλητικό χαρτί ψησίματος
Ingredients
2 carrots
2 stalks of celery
1 onion
½ cup olive oil
2 sprigs of rosemary
2 tbsp paprika salt
non-stick baking paper
1 MIMIKOS Whole Chicken
½ kilo of baby potatoes
2 small orange sweet potatoes
1 Florin type red pepper
1 green pepper
2 pumpkins
3 tbsp balsamic mustard cream
Preparation
Cut the zucchinis, carrots, potatoes, and red pepper into small pieces. Slice the celery and onion into thin slices and cut the sweet potato into thin pieces.
In a bowl, add all the vegetables. Take the green pepper and grate it into the bowl. Add the olive oil, salt, and paprika, and gently mix everything by hand.
Line a large baking sheet with parchment paper, spread the vegetables evenly, and sprinkle the rosemary on top of them.
Take the chicken, open the thighs, and make a slit down the middle of each thigh. On the breast, make a cut parallel to the bone on both sides. Turn the chicken upside down, press firmly to break the backbone, and then flip it back, exposing the breast.
Place the chicken on top of the vegetables.
Preheat the oven to 200ºC (392ºF). Drizzle a little oil over the chicken, season with salt, and roast for 40 minutes.
When ready, glaze the chicken with balsamic cream using a brush and roast for another 10-15 minutes.
A recipe by ο Giannis Apostolakis.
watch the recipe video
