1 smaller chicken
cut the back with scissors, save the back for corba or soup
marinade
1, 5 tablespoons spices for roasted chicken
1/2 teaspoon garlic powder
a little rosemary
flat spoon of primrose
50 to 100 ml of olive or sunflower oil
coat the whole chicken with marinade and leave it to stand for at least 2 hours in the fridge, preferably until the next day.
put potatoes, carrots, green and red fresh peppers in a pan
add salt and pepper
pour over with a little oil
place the oven rack over the pan and place the chicken on the rack
bake at 180c-200c depending on the strength of the oven for about 1 hour until the potatoes are soft and the chicken gets a crispy crust
30 янв 2022
