Roasted Chicken with Vegetables in Cider Sauce

Roasted Chicken with Vegetables in Cider Sauce

This roasted chicken with cider sauce and root vegetables showcases the TM7's mixing and Varoma capabilities for tender meat and perfectly cooked vegetables.

Thermomix TM7 Voordelen

  • Hands-free mixing - The TM7 blends cider sauce to silky consistency while you prepare vegetables without manual stirring. [Hands-Free]
  • Multi-functionality - Varoma steams root vegetables while mixing bowl creates the cider sauce simultaneously. [Multi-Function]
  • Built-in precision - Low temperature control confits chicken to restaurant-quality tenderness like French bistros. [Built-in Precision]. [Precision Control]
🕐 Voorbereiden: 15 min ⏱️ Totaal: 60 min 🍽️ Porties: 6

Ingrediënten

  • lemon juice
  • dried herbes de Provence
  • olive oil
  • fine sea salt
  • uncooked, whole chicken
  • water
  • cider
  • carrots
  • sweet potatoes
  • potatoes

Bereidingswijze

  1. Preheat oven to 180°C. Grease a baking dish with 1 Tbsp oil and set aside.
  2. Place lemon juice, 2 Tbsp dried herbes de Provence, 30 g olive oil and 1 tsp salt in mixing bowl then mix 5 sec/speed 3. Using a pastry brush, brush chicken with prepared marinade and place in prepared baking dish.
  3. Roast for 60 minutes (180°C), increase oven temperature to 200°C and continue cooking for a further 15-30 minutes. Meanwhile, continue with recipe.
  4. Place 400 g water and cider in mixing bowl. Insert simmering basket and add carrots and sweet potatoes into it. Place Varoma dish in position and place butterfly whisk on bottom of Varoma dish to help steam circulate. Weigh potatoes, butternut squash, courgettes, onions and red peppers into Varoma dish. Cover Varoma then steam 30 min/Varoma//speed 1. Set Varoma aside and transfer steamed vegetables to a baking tray. Remove simmering basket with spatula then add carrots and sweet potatoes to baking tray. Sprinkle with remaining 1 Tbsp dried herbes de Provence, 1-2 tsp salt and 1-2 pinches pepper then drizzle with 1 tsp oil. Bake vegetables for 15 minutes (200°C).
  5. Once cooked, remove chicken from oven and leave to rest for 10 minutes. Remove vegetables from oven and serve with sliced roast chicken.