Summary

Ingredients

• 1 chicken
• salt and pepper
• 5 clove (s) garlic
• 3 tablespoon olive oil
• 500 g potato (s)
• 500 g carrot (s)
• 2 sprigs rosemary
• 4 bay leaves
• 2 bunch spring onion (s)
• 150 ml chicken broth

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Instructions

1. Wash the chicken, then cut in half and season with salt and pepper on the inside and outside. Peel off 3 cloves of garlic, mash and mix with the olive oil, brush the chicken with it and let it stand for at least 1 hour.
2. Peel the potatoes and carrots and cut into wedges. Place the chicken in a roasting pan, spread the potatoes and carrots around it and drizzle with oil. Peel off the remaining 2 cloves of garlic, mash and add together with the rosemary and bay leaves. Salt and pepper.
3. Cook in a preheated oven at 225 ° C for approx. 40 minutes. Baste with frying fat from time to time, possibly also use some chicken broth.
4. Clean and wash the spring onions and cut into 5 cm long pieces. Add after 25 minutes. Pour in the chicken broth and cook until done.