Ingredients for 4 servings
Chicken
- 1 whole chicken
- 1 teaspoon of salt
- 1 teaspoon of grill seasoning
- 40 g of butter
- 2 tablespoons of plain flour
Carrots with peas
- 600 g of carrots
- 200 g of peas
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/4 teaspoon of ground white pepper
- 16 g of butter (approximately 1 tablespoon)
Procedure
Chicken
Preheat the oven to 180°C. Wash and dry the chicken. Mix the salt and grill seasoning, and thoroughly rub the mixture on the outside and inside of the chicken. Place the chicken in a roasting pan, and put slices of butter on top. Add about 100 ml of water to the pan.
Roast in the oven for approximately 1-1.5 hours, until the chicken is tender and golden brown. Occasionally baste the chicken with the drippings during roasting. After roasting, remove the chicken and keep it warm. Sprinkle the drippings in the pan with flour and briefly cook while stirring with a whisk until a smooth sauce forms. Before serving, cut the chicken into quarters.
Carrots with peas
Clean the carrots and cut them into slices. Heat the butter in a pan and briefly sauté the carrots in it. Add a little water (about 50 ml), sugar, salt, and white pepper. Simmer under a lid until the carrots are tender (about 10-15 minutes). Add the frozen peas and sauté together briefly until the peas turn bright green.
Mashed potatoes
Cook about 800 g of potatoes in salted water until soft. Drain the water, add 50 g of butter and 100 ml of hot milk. Mash or press into a smooth mash, season with salt as needed.
