Oven-baked heather chicken with glazed carrots and parsley potatoes
Ingredients for 4 servings
- 1 heath hen (approx. 1.5 kg)
- 800g potatoes (mainly waxy)
- 500g carrots
- 2 tablespoons olive oil
- 2 tbsp butter
- 2 tablespoons honey
- 1 bunch of fresh parsley
- Salt & pepper to taste
- 1 teaspoon salt
- O ptional: fresh herbs such as thyme or rosemary for additional flavor
preparation
1. Preparing the chicken:
- Preheat oven to 180°C fan.
- Rinse the heath chicken inside and out with cold water and pat dry.
- Season inside and out with salt and pepper; optionally add herbs (thyme/rosemary) to the abdominal cavity.
- Rub the chicken with 1 tablespoon of olive oil and place it in a roasting pan/oven dish.
- Cook on the middle rack for 60–70 minutes until the skin is golden brown and crispy.
- Meanwhile, baste occasionally with gravy.
2. Preparation of the parsley potatoes:
- Peel potatoes and dice evenly.
- Cook in salted water for 15-20 minutes until tender.
- Drain and return to the pot.
- Add 1 tablespoon of butter and finely chopped parsley, mix gently, and season with salt and pepper.
3. Preparation of the glazed carrots:
- Peel the carrots and cut them diagonally into slices about 1 cm thick.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium heat.
- Fry carrots for 5 minutes while stirring.
- Add 1-2 tablespoons of honey and mix well until evenly glazed.
- Season with salt and pepper and cook for another 5 minutes, until al dente and lightly caramelized.
4. Serve:
- Remove chicken from the oven and cut into serving pieces.
- Serve on warmed plates with parsley potatoes and glazed carrots.
- Garnish with fresh herbs if desired.
