Recipes
Roasted chicken
Replace classic fried chicken with juicy dark meat rubbed with Vegeta prior to preparation. Complete the dish with fresh vegetables and roast together in the oven. Vegeta Pikant will add the finishing touch to this dish.
| Preparation time | 1 h |
|---|---|
| Demanding |  |
| Energetic value | 786 kcal / 3285 kJ |
Ingredients
 | 4 |
|---|---|
| 4 | chicken legs and thighs |
| 1 teaspoon | Vegeta |
| 30 ml | cognac |
| 200 g | celery stalks |
| 200 g | carrot |
| 500 g | Brussels sprouts |
| 4 tablespoons | oil |
| Basting mixture: | |
| 4 tablespoons | olive oil |
| 1 tablespoon | lemon juice |
| grated lemon zest | |
| 2-3 tablespoons | cognac |
| 2 teaspoons | Vegeta piquant |
Preparation
- Rub the chicken legs and thighs with Vegeta and fry in a skillet on heated oil.
- Fry around 5 minutes, adding cognac spoon by spoon, until the chicken is golden yellow.
- In the same skillet, fry the cubed carrot and celery stalk and washed Brussels sprouts.
- Place fried vegetables in a rimmed baking sheet with oil.
- Spread the fried chicken on the vegetables, add about 100 ml water, cover with aluminum foil and roast in an oven at 200°C around 30 minutes.
- Remove the foil and brush meat with a basting mixture prepared by mixing the olive oil with Vegeta piquant, lemon juice, zest and cognac.
- Return the baking sheet to the oven and roast another 10 minutes.
Advice
Vegeta added at the beginning of preparation contributes to better fusion with the ingredients and bringing out the basic flavour of the dish. Adding Vegeta near the end of cooking will ensure meat dishes have a fine flavour and added crispiness.
