Description
The test went well! Finally, after a long election, we bought a convection oven. And I wanted her to feel, to cook something delicious and without any problems. The recipes on the website is (probably), and I just decided to share my version and say what a "miracle" compared to conventional gas oven. In a gas oven, these vegetables need to cook in the sleeve, or in foil. And then another to turn on the grill (if there is such a function). Everything turned out somehow "alive", I mean not raw, but somehow natural, as if prepared for a couple, plus the grill. The chicken was very juicy. Stood out a lot of its juice, where I dipped some bread.
Ingredients
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Chicken
2 kg
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Onion
6 piece
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Garlic
8 tooth
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Carrots
3 piece
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Potatoes
5 piece
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Cherry tomatoes
1 pack
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Mushrooms
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Brussels sprouts
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Parsley
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Rosemary
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Thyme
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Olive oil
Cooking
Chicken is washed, season with salt and pepper. Two onions cut into 4 parts. Chop coarsely 4 garlic cloves, parsley to chop. Stuff the chicken with onions, garlic and herbs. Top, season with rosemary and thyme, and put on a baking sheet.
Carrots, potatoes, onions - coarsely chop. Frozen vegetables are defrosted.
Pour into pan, around the chicken, all the vegetables, season with salt and pepper, drizzle with olive oil.
Bake in a convection oven in the "grill+convection" 40 minutes at t 200 gr. And in the gas oven to bake better in the sleeve of a forty minutes, then cut the top, and turn on the grill to give browned. Next time I put fresh mushrooms, cut in half.
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