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Roast Chicken with a Lemon Bomb and Roasted Vegetables
60—70 Min
This dish really is the bomb: A whole lemon cooks inside the chicken while it is in the oven and enhances the meat with its wonderful fresh flavor. Combined with our Roast Chicken seasoning mix, every bite is guaranteed to deliver an explosion of flavor!
Ingredients 4 Portions
- 1 pieceChicken (approx. 1.5 kg)
- 1 pieceOrganic lemon, large
- 1 pieceOnion, skin-on
- 500 gRoot vegetables (carrots, celeriac) and leek
- 4 pieceGarlic cloves, unpeeled
- 200 mlConsommé
- 1 pkg.Roast Chicken Seasoning Salt
- Olive oil
For the baked vegetables
- 2 pieceBell peppers
- 1 pieceZucchini
- 1 pieceEggplant
- 1 Handful of cherry tomatoes
- 1 tbsp.ARCHIVE: Grilled Vegetables Seasoning Mix
Preparation
- 1
Cut into the chicken skin, rub with the seasoning mix and drizzle with oil, then pierce the cooked lemon and stuff the chicken with it. Tie the chicken up with kitchen yarn. Cook the chicken in a dish with the diced root vegetables, garlic and onions and bouillon at 220°C (428°F) for 1 hour.
- 2
Season the baked vegetables with the grill seasoning and olive oil and put in with the chicken on a separate baking tray. Once the chicken is cooked, simply switch off the oven and keep the vegetables warm.
- 3
Pour the chicken juices through a sieve and keep warm.
- 4
Carve the chicken and dish up with the baked vegetables and the juice.
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