Chicken with Rosemary and LemonHoje para Jantar
1 whole free-range chickens (cleaned)
1 bouquet (garnished, rosemary, parsley)
1 sweet potatoes
3 garlic cloves
1 tomatoes (ripe)
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1Preheat the oven to 410ºF.
2Wash the lemon and cut it in half.
3Place it inside the chicken.
4Join the parsley and the rosemary in a bunch and add it to the lemon.
5Tie the chicken legs with a wire.
6Season the chicken with salt, pepper and thyme.
7Wash the potatoes and carrots and cut them into pieces.
8Skin the tomatoes and cut them into cubes.
9Put the vegetables in UlpraPro, pour the olive oil and season with a salt lick.
10Place the lid and bake for 10 minutes.
11Remove it from the oven and add the chicken and the whole garlic cloves.
12Cook covered for 40 minutes.
13Halfway through cooking, brush the chicken with barbecue sauce and recap.
14When missing 10 minutes to the time runs out, remove the cap and let the chicken brown.
15Serve with white rice.