Baked chicken with carrots
Description
The dish is prepared without unnecessary complications. I recommend using small sweet carrots; if you have large ones, slice them thinly. In spring or summer, use young carrots. The dish is very simple to make, looks appetizing, and is inexpensive. Serve the meat immediately after cooking. The finished dish can be served right away.
Instructions
- 1
Step 1
1. Wash the chicken inside and out, salt and pepper it, and prepare all the ingredients.
- 2
Step 2
2. Place a bunch of thyme, a lemon cut into 2 halves, and garlic cloves inside the chicken. Take natural string and pass it underneath the chicken's legs.
- 3
Step 3
3. Tie the legs together, then pull the threads all the way to the top.
- 4
Step 4
4. Truss the bird to secure the legs.
- 5
Step 5
5. Place the chicken carcass on a dish, peel the carrots and slice them thinly, then arrange them around the chicken. Pour chicken broth around the chicken, and brush the chicken with vegetable oil.
- 6
Step 6
6. Bake the chicken in a preheated oven at 220 degrees Celsius for 15 minutes, then reduce the temperature to 190 degrees and cook for about 1 hour, basting the chicken with broth every 15–20 minutes. Remove the cooked chicken from the oven, drizzle with wine vinegar, and let it rest for 10 minutes before serving.