Ingredienst for 4 Portions
1 Chicken (about 1.5 kg)Salt and pepper, freshly ground black
4 m.-wide Sweet potato (n) (yams),
peeled and cut into thin wedges
1 small Pumpkin (s) (butternut),
peeled and cut into wedges
1 large Onion (s) thinly sliced
1 Bay leaf
Parsley, fresh
1 Celery, cut into pieces
1 Orange (s), grated rind
2 rod / s Cinnamon (to taste and size)
¼ tsp Allspice
375 ml Chicken broth, hot, (good instant)
60 ml Orange juice (concentrate)
2 tablespoons Bread - crumbs, dry (bread or similar)
Preparation
Preheat oven to 200 º C and grease a large ovenproof dish with olive oil.
The bird's breast bone and cut apart along the press. Season well with salt and pepper.
Sweet potatoes, butternut, onion, bay leaf, parsley, celery and orange zest add to the form. The cinnamon sticks between them purely put allspice and sprinkle over it.
The chicken with the skin side up on the top with chicken broth mixed with orange juice concentrate and pour over it. Oil and bread crumb mix and sprinkle.
About an hour in the oven until the chicken is nicely brown and cooked through.
This couscous or rice and coleslaw.
For a special touch can be given a shot of Angostura Bitters in the orange juice.
Preparation time: 45 min
