Roasted Chicken with Vegetables

Ingredients

• 1 large whole chicken (about 1.5 kg)
• 1 bundle mirepoix
• 1 bundle parsley
• 2 tbsp liquid butter
• 0.125 l poultry broth (from the bottle)
• 3 tbsp butter
• Salt
• pepper (ground)
• paprika powder
• 800 g swiss chard
• 3 tbsp butter

Instructions

1. 1.

   Cut the mirepoix into small pieces. Wash and pat dry the chicken, then rub with salt, pepper, and paprika powder. Place the parsley bundle and 1 tbsp butter inside the cavity. Put the mirepoix in the oven pan and pour in the poultry broth.

2. 2.

   Place the chicken on the rack and brush with liquid butter. Slide the rack over the pan and roast at 200°C for about 50 minutes, brushing with butter repeatedly. Remove the chicken, pouring its juices into the pan. Transfer the juices and vegetables to a pot, reduce slightly, strain through a sieve, and serve separately from the chicken.

3. 3.

   Wash the Swiss chard, strip off the stems, and cut into small pieces.

4. 4.

   Add the chard to boiling salted water and cook for about 3 minutes. Drain, let it dry, then toss in hot butter, season with salt and pepper, and arrange decoratively on a large plate with the finished chicken; optionally add croutons.