Chicken with Vegetables from the Roman Pot

Ingredients

• 1 Organic lemon
• 700 g whole roasted chicken
• Salt
• Pepper
• 1 tbsp dried thyme
• 4 Stalks Parsley
• 4 cloves garlic
• 4 Carrots
• 2 white onions
• 3 celery stalks
• 4 white beets
• 4 tbsp cold-pressed olive oil

Instructions

1. 1.

   Soak the Roman pot. Rinse the lemon hot, grate its zest and squeeze out the juice. Rinse the chicken and pat it dry; rub with salt, pepper, thyme, and lemon zest (inside and out). Wash the parsley, shake off excess water, chop, peel a garlic clove, and stuff each chicken with two garlic cloves and parsley.

2. 2.

   Clean, wash, optionally peel, and halve the vegetables; otherwise leave them whole. Fill the Roman pot with the chicken and vegetables. Drizzle everything with oil and lemon juice, season with salt and pepper. Close the pot and bake at 200°C (fan 180°C; gas: level 2–3) for about 75 minutes without preheating the oven.

3. 3.

   If you prefer crispy skin, open the Roman pot and brown the chicken in the hot oven for an additional 15 minutes.