Roasted Chicken

Are you struggling to find a perfect and easy-to-make roasted chicken that is also allergy friendly? Then you have come to the right place! Here we will show you some simple steps on how to make an allergy-free roasted chicken.

Roasted chicken is a staple dish around the world. It’s so easy to make and can be served in so many ways that it’s hard not to find something new and exciting each time you cook it up. Roasted chicken is also a good source of protein and iron, making it the perfect dinner for any day of the week.

Once you're done, there are a number of ways you can serve it. Whether you are having a casual family dinner or are throwing a fancy dinner party, there is something for everyone. You can use your roasted chicken to make sandwiches or salads, or you can use it to make a delicious roasted chicken casserole. No matter how you eat it, roasted chicken makes a great, quick and easy meal any day of the week.

We will show you how to make roasted chicken that is both allergy-friendly and delicious.

Happy cooking!

Ingredients:

• 1 whole chicken

Seasoning:

• 2 teaspoons salt

• 2 teaspoons paprika

• 1 teaspoon oregano

• 1 clove of garlic

Vegetable sauce:

• 1 onion

• 1 green pepper

• 1/2 red pepper

• 4-5 cherry tomatoes

• 2 tablespoons vegetable oil

• Parsley

Vegetable side:

• 4 potatoes

• 2 carrots

• 1 zucchini

Steps:

Step 1

Preheat oven to 230°C/450°F.

Step 2

Clean the chicken inside and out. Remove fat.

Step 3

Cut the chicken in half from the belly side (keep it connected on the back).

Step 4

Make the vegetable sauce: cut the vegetables into pieces. Puree the vegetable pieces with a blender.

Step 5

Mix the seasoning. Rub the chicken with the seasoning mixture inside out and put the chicken on a wire rack.

Step 6

Cover the chicken with half of the vegetable sauce evenly.

Step 7

Cut the potatoes, carrots, and zucchini into pieces and mix them with the remaining half of the vegetable sauce.

Step 8

Place the vegetables on a baking sheet. Put the wire rack with the chicken on top.

Step 9

Cover the chicken with moist parchment paper and roast/bake the chicken for about 50 minutes.

Step 10

Take the chicken out of the oven. Brush a thin layer of oil and put the chicken back in the over for a couple of minutes for a golden-looking and crispy skin.

Step 11

Place the chicken on a plate. Add a bit of parsley on top.

Step 12

Serve and enjoy!

---

Thank you for taking time to cook with Allerjourney today! We hope you enjoyed making and eating this recipe. If you have any questions or comments, please feel free to reach out to us through email.

Make the journey to conquer the Allergy. Make the Allerjourney.

From,

The Allerjourney Team