Nutritionist Recipe - 12. Roast Spring Chicken

Ingredients (for 2):

• Spring chicken -1
• Potato - 1
• Broccoli - 1
• Onion - 1/2
• Celery - 2 stalks
• Shallot - 3
• Carrot - 1
• Lemon - 1/2
• Salt - 1 tsp
• Oil - 1 tsp
• Garlic salt - 2 tsp
• Black pepper finely - 2 tsp
• Rosemary - 3 sprigs

Procedures:

1. Wash the rosemary and then take the leaves off.

2. Marinate the spring chicken with garlic salt, black pepper finely and rosemary, and keep in fridge overnight.

3. Peel the potato and cut into pieces.

4. Wash the broccoli and cut into pieces.

5. Peel the onion and cut into pieces.

6. Remove the tough fiber from the celery and cut into small dices.

7. Peel the shallot and cut into pieces.

8. Peel the carrot and cut into slices.

9. Wash the lemon and cut into slices.

10. Stuff half the onion, celery, shallot and lemon into the chicken. Use the toothpick to skewer.

11. Heat a pan with the oil and sautee the onion, carrot, potato and shallot. Season with salt.

12. Put the vegetables in a baking tray and then put the spring chicken on top. Bake in pre-heated oven at 200 degree Celsius for 30 minutes. 

13. Add the broccoli to the tray and cook for another 8 minutes.