Chicken in roast bag

Name: chicken in roast bag
Cook time: 20 min
Total time: 125 min
Yield: 8
Ingredients: 2 toe garlic; 1 medium oranges cleaned up; 2 el wheat flour; 500 g stew vegetable; 1 free range chicken approx. 1.4 kg; 2 broken sprig of rosemary

Chicken from the oven with garlic, orange, vegetables and rosemary.

Ingredients

Kitchen Stuff

1 roast bag
1 meat thermometer

Directions

Preheat the oven to 180 ° C.
Cut the garlic into slices, grate the orange zest of the orange and halve the fruit.
Mix the garlic with the orange zest, the flour and stew vegetables. Open the roasting bag and spread the vegetables over 1 side of the bag.
Dab the abdominal cavity and skin of the chicken dry with kitchen paper. Sprinkle the inside and outside generously with salt and pepper.
Fill the cavity with the 2 orange halves and rosemary and lay the chicken with the breast upwards on the vegetables in the bag.
Close the bag well with the supplied closure.
Place the chicken on a baking sheet and place in the bottom of the oven. Make sure the roasting bag has room to expand.
Fry the chicken until golden brown and cooked for about 1.5 hours.
Check with the meat thermometer in the thickest part of a leg whether the meat is cooked, the temperature must be 70 ° C.
You can poke through the bag. Beware of hot steam.
Remove the baking sheet from the oven. Cut open the roasting bag, beware of the hot steam.
Take the chicken out of the bag and lay on a large scale. Remove the orange.
Cover loosely with aluminum foil and leave to rest for 15 minutes.
In the meantime, scoop the vegetables from the roasting bag with a slotted spoon on a plate.
Squeeze the orange pulp over the vegetable mixture and scoop. Spoon the mixture around the chicken.