Thanks to a wonderful combination of thyme, rosemary, lemon and garlic this chicken-and-vegetable dish looks stunning and tastes delicious. Bright colors of corn, carrots and herbs will please your eye while an every bite will make your soul to sing.
Distributed under the chicken skin butter makes the dish very juicy.
This country style chicken is so easy to prepare and the result is so delightful result that you want to make it again and again.
A rustic look and a wonderful aroma of the dish makes it a great option for entertaining family and friends.
Country Style Chicken
- 1 frying chicken, cleaned and pat dried
- 6 medium potatoes, cut into large chunks
- 2 large carrots, cut into large chunks
- 3 corn, each cut in 3-4 pieces
- 1 onion, cut into large pieces
- 6-8 garlic cloves, unpeeled
- 1 lemon, cut in half
- 4 rosemary sprigs
- 4 thyme sprigs
- 2 bay leaf (optional)
- Black pepper
- ½ stick butter at room temperature (1/4 cup)
- Olive oil
Preheat the oven to 375-400 F (190-200 C).
Grease a baking dish with olive oil.
Arrange the vegetables in the dish. Drizzle with the olive oil, sprinkle with salt and pepper. Mix the vegetables and four garlic cloves so they are evenly coated with the oil. Place a half of thyme and rosemary sprigs between the vegetables.
Sprinkle the chicken with salt and pepper inside and out. Insert two thirds of the butter under the chicken skin and distribute it under the skin.
Distribute the rest of the butter over the chicken skin.
Fill the chicken with the garlic cloves, lemon halves, thyme and rosemary sprigs.
Arrange the chicken breast-side up on top of the vegetables.
Cook for about 1-1 ½ hours. When the chicken browns on top (approximately in 45 minutes) , gently flip it over.
- Tip :
For a better looking presentation tie the chicken legs together before cooking.
Cook with pleasure!