Roast chicken with honey-beer glaze

Name: Roast chicken with honey-beer glaze
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.4 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Potatoes; 200 g Carrots; 200 g Courgette; 1 Onion; 2 TABLESPOONS Olive oil; 100 g Honey; 100 ml pale ale; 7-10 Tbsp Parsley; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.4 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Potatoes
200 g Carrots
200 g Courgette
1 Onion
2 TABLESPOONS Olive oil
100 g Honey
100 ml pale ale
7-10 Tbsp Parsley
7-10 Tbsp Kitchen yarn
7-10 Tbsp Oil

Directions

1
Wash the chicken and pat dry. Season inside and out with salt and pepper. Tie chicken wings and legs together with kitchen string and place on an oiled baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime scrub the potatoes, peel and wash the carrots.
2
Wash and clean the zucchini. Cut the vegetables in half lengthwise and cut into diagonal slices. Peel and slice the onion. Put prepared vegetables in a bowl and drizzle with oil. Season well with salt and pepper. Heat honey and stir in beer. After 20 minutes cooking time, brush chicken regularly with honey-beer glaze. Arrange vegetables around the chicken and cook for another 30-40 minutes. Remove kitchen string.
3
Heat honey and stir in beer. After 20 minutes cooking time, brush chicken regularly with honey-beer glaze. Arrange vegetables around the chicken and cook for another 30-40 minutes. Remove kitchen string. Serve chicken and potato vegetables. Garnish with parsley