• RECIPES

Recipe Directions

Preheat the oven to 200 degrees C. Put the oil and butter in a bowl. Dry the chicken well with a towel. Peel the garlic, fill the chicken with a few cloves of it and season with salt and pepper inside and out. Pour oil and butter over the chicken. Transfer it to the multifunctional roaster with the glass lid that can be used in the oven. Fill the special port on the lid with wine and herbs and a clove of garlic. Put the chicken in the oven for baking and in 30 minutes, coat  it again with a little butter.

In the meantime, prepare the vegetables which will be cooked in another pan. Wash and chop the peppers, peel the carrots, wash and cut the potatoes into large pieces and carve them with a fork. Cut the onions also into large pieces. Add olive oil, butter and fresh thyme.

After baking the meat for one hour, put the vegetables in the oven for cooking.

Take out the chicken and coat it with the butter mixture. Fill the special port on the lid with thyme and butter. Bake the chicken and vegetables for approximately 45 minutes more.

When the chicken and vegetables are ready, take them out of the oven. Leave the chicken without a lid for about ten minutes. Serve with vegetables on the side.