Chicken roulade with vegetables from the oven

Name: chicken roulade with vegetables from the oven
Cook time: 15 min
Total time: 65 min
Yield: 4
Ingredients: 800 g sticking potato bag of 3 kg; 4 onion; 500 g winter carrot bag 1 kg; bush celery; 600 g chicken roll; 2 el traditional olive oil; 250 ml water; 1 chicken broth tablet

What are we eating today? Delicious chicken roulade with vegetables from the oven

Ingredients

Kitchen Stuff

1 roasting pan

Directions

Preheat the oven to 180 ° C.
Clean the potatoes. Cut the potatoes and onions into four. Cut the winter carrot into cubes and the celery into pieces.
Dab the chicken roll dry with kitchen paper. Heat the oil in a frying pan and bake the chicken rolling stock around brown in about 10 minutes.
Bring 250 ml of water to the boil and dissolve the bouillon tablet. Spoon the potatoes into the roasting pan or oven dish.
Add the onion, carrot, celery, bay leaves and pepper to taste. Mix in the shortening of the chicken roll tray. Place the roller in between.
Pour over the stock. Bake 50 minutes in the middle of the oven. Turn over the roulade and the potato mixture.
Remove the roulade from the roasting pan and place it on a cutting board. Divide the potato mixture over 4 plates. Pour the gravy into a bowl.
Cut the roulade into slices and spread over the plates. Serve the gravy separately. Sprinkle the plates with finely chopped celery.