I love chicken dishes! On the site, and on my page a lot of them. But... the unusual way of cooking, taste and richness of this dish is not the reason to share with you this simple, affordable and simple recipe!
Peel the peppers, carrots and eggplant (remove the tape from 4 sides).
Cut all the vegetables into medium-sized pieces.
Very well heat a non-stick frying pan, pour in the vegetables, and only then pour the oil. Fry everything for 5-7 minutes and place in a large muffin pan with a tube. Pipe cover with foil.
Butter grind with spices.
RUB the chicken with salt and black pepper.
Hands gently separate the skin of the chicken in the breast area and lubricate the inside with fragrant oil. Then generously, from all sides cover the entire carcass with fragrant oil, stick inside through the neck of rosemary and plant on top of the pipe.
Bake in a preheated 185*C oven until Golden brown about 60 minutes. Focus on your oven!
Serve with vegetables and parsley! If desired, pour lemon juice and serve with fresh tomatoes.
Save the juice released when baking. And pour it over the pieces of chicken cut into portions.