Roast chicken with salad and potato wedges
MainsCook time: 0 min.
Servings: 2
Servings: 2
Ingredients for Roast chicken with salad and potato wedges
| Finely chopped must by 1/3 lemon | ||
| Oil | ||
| Pepper | ||
| Salt | ||
| 0.5 | Iceberg lettuce | |
| 1 | Fresh chicken approx. 800-1000 g | |
| 1 | dl | Whipped cream |
| 1 | tbsp | Sugar |
| 2 | tbsp | White wine vinegar |
| 2 | tsp | Dried thyme |
| 400 | g | Large potatoes cut into both |
Instructions for Roast chicken with salad and potato wedges
To prepare the Roast chicken with salad and potato wedges recipe, please follow these instructions:
Chicken clean and wipe down. Made on your back in a heat-proof dish, seasoned with salt and pepper.
FRY in oven approximately 45-50 minutes at 200 degrees c. alm. oven together with potato boats, which are seasoned with thyme, salt, pepper and finely chopped lemon zest.
The salad is washed and divided into appropriate pieces.
In a meljævner mix cream, sugar and vinegar. Shake vigorously for it gets foamy consistency. Reversed in the salad just before serving.
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