Baker’s Chicken

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2 regular or 1 large chicken
3 tablespoons butter
4 rosmarin sprigs
750 g / 1,65 lb potatoes into thick slices
500 g / 1,1 lb onions into thick slices
salt and white pepper
4 1/2 – 6 dl / 0,9 – 1,2 pt chicken broth


[1] Put some butter inside the chicken and add 2 sprigs rosemary. Tie it up. Grease the bottom of the roasting pan or an ovenproof mould with 1 tablespoon of butter. Place the chicken in the middle, with potatoes and onions slices around it.

[2] Add the rest of rosemary into the mould and sprinkle with salt and pepper. Pour in 4,5 dl / 0,9 pt broth and spread the rest of the butter over chicken. Bake at 180 C / 355 F  for 1 3/4 – 2 hours, until everything is tender. Add more broth if necessary to keep the potatoes and onions moist.

[3] Serve the chicken and vegetables on a warm serving plate with green beans and carrots turned in parsley.

6 servings