Refined Herb‑Stuffed Chicken with Mixed Vegetables

Ingredients

• 1 chicken (ca. 1.2 kg)
• 6 sprigs Thyme
• 4 sprigs Rosemary
• 4 Carrots
• 4 parsley roots
• 4 shallots
• 2 Garlic cloves
• 1 tsp peppercorns
• 1 tsp juniper berries
• Salt
• pepper (ground)
• 4 tbsp olive oil
• 400 ml poultry stock
• 4 Sage leaves

Instructions

1. 1.

   Preheat the oven to 180°C fan‑fry.

2. 2.

   Wash and pat dry the chicken. Remove thyme leaflets and half the rosemary needles, tuck them under the skin. Peel and cut carrots, parsley roots, shallots and garlic into large pieces. Place in a greased roasting tin, sprinkle with coarsely crushed peppercorns and juniper berries. Lay the chicken on top. Season all with salt, pepper and drizzle olive oil over everything. Roast for about 1 hour, pouring some stock occasionally. Add remaining herbs during the last 10 minutes. Remove the chicken and serve it with the vegetables and seasoned roasting stock.