Roasted Chicken with Vegetables

Ingredients

• 60 ml milk
• 2 heaping tbsp finely ground coarse wheat groats
• 50 g white leek (1 piece)
• 1 tbsp butter
• 1 tbsp freshly chopped parsley
• 2 tsp Dried thyme
• Salt
• pepper (ground)
• 1 egg
• 1 chicken (about 1 kg)
• 1 tbsp butter flakes
• 500 g Potatoes
• 2 onions
• 2 Garlic cloves
• 1 Zucchini
• 1 red bell pepper

Instructions

1. 1.

   Bring the milk to a boil, pour over the wheat groats and let it soak covered.

2. 2.

   Wash the leek, finely dice it, sauté in butter until golden brown, then add parsley briefly. Add the groats with the milk, stir and bring to a gentle boil several times. Let the filling cool slightly and mix in 1 tsp thyme, salt, pepper, and the egg.

3. 3.

   Preheat the oven to 220°C. Wash and dry the chicken inside and out, spread the filling into its cavity and sew the openings closed. Mix 1 tsp salt and pepper and massage well into the skin. Place the chicken breast-side down on a rack, cover with butter flakes, and roast for 20 minutes on the middle rack.

4. 4.

   Meanwhile wash potatoes and cut them lengthwise into strips while still in the skin. Cut zucchini into small pieces.

5. 5.

   Wash the bell pepper, halve it, remove seeds, and slice into strips.

6. 6.

   Peel onions and cut them lengthwise into strips.

7. 7.

   Turn the chicken over, arrange the vegetables around it, season with salt and pepper, and roast for an additional 30 minutes.