Whole chicken rosemary lemon from the oven

Name: whole chicken rosemary lemon from the oven
Total time: 90 min
Yield: 4
Ingredients: 1 carrots; 2 dash olive oil; salt and pepper; 1 whole chicken rosemary le; 600 gram floury potatoes; 4 toe garlic; 100 milliliters whipped cream; 150 milliliters milk; 1 lump butter; 1 paste cooked beetroot in slices; 1 paste orange in without peel; 1 shallot in thin slices; 2 dash olive oil; 1 dash balsamic vinegar; 1 hand black olive

Try this delicious chicken dish

Ingredients

Directions

Preheat the oven to 180 degrees Celsius.
Wash and delete the roots.
Cut them into very thin strips with a peeler.
Drizzle with olive oil and sprinkle with salt and pepper.
Spread the strips on a sheet of baking paper on the baking sheet. The bars may not overlap.
Roast them in 12 minutes until done.
Turn in between to roast both sides.
Then let them cool down and turn crispy on the baking tray.
Make the bars a day in advance. Then store them in an air-tight locker of Lock and Lock.
Prepare the chicken as described on the packaging.
Meanwhile, put the whipped cream in a pan with the garlic cloves.
Bring the cream to the boil and cook for 2 minutes.
Turn off the heat and leave the room for half an hour.
Wash and peel the potatoes and cook them in a pan of water.
Drain them and put them back in the pan.
Add the garlic cream, the milk and a knob of butter and mix into a smooth puree. Season with salt and pepper if necessary.
Mix the beet, orange and onion and drizzle with olive oil and balsamic vinegar.
Cut the olives into thin rings and sprinkle over them.
Serve everything at once as soon as the chicken is ready.