Whole chicken with sweet potatoes and vanilla

Whole chicken with sweet potatoes and vanilla

Total: 2 hr 15 min. | Active: 45 min.
lactose-free, gluten-free
Nutritional value / portion: 658 kcal
, Fat: 33 g
, Carbohydrate: 39 g
, Protein: 46 g

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

1 festive chicken (approx. 1 1/2 kg)
50 g shelled ground almonds
3 spring onions incl. green parts, cut into rings
2 tbsp sambal oelek
¼ salt
2 tbsp olive paste (black)

Vegetables

600 g sweet potatoes, cut into chunks
300 g sugar snap peas
1 tbsp sunflower oil
1 tbsp cane sugar
½ tsp bourbon vanilla powder
½ tsp salt
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How it's done

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Chicken

Rinse the chicken (inside and out) in cold water, pat dry. Mix the almonds, spring onions and half of the mange-tout with the sambal, season with salt. Stuff the chicken with the mixture. Distribute the olive tapenade beneath the skin and place in a roasting dish.

Vegetables

Mix the potatoes and remaining mange-tout with oil, sugar, vanilla and salt and distribute alongside the chicken.

Roast

for approx. 1 1/2 hrs. in the centre of an oven preheated to 180°C.

To test whether the chicken is cooked,

the juices should run clear when pricked in the thigh.

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