Roast Chicken and Vegetables Recipe | Bosch Home Appliances

Ingredients

Chicken Jus	Roasted Chicken	Roasted Vegetable
1kg Chicken Bones 1 Piece Carrot 1 Stalk Celery 1 Piece White Onion 2 Tablespoon Tomato Paste 5 Pieces Garlic 10g Black Peppercorn 10g Thyme 10g Fresh Rosemary 100ml Cooking Oil 1 Litre Water To Taste - Salt To Taste - White Pepper Powder	1 Piece Whole Chicken – About 1.5kg, Cleaned and Washed 20g Salt 20g White Pepper Powder 300g Softened Butter To Taste - Fresh Ground Black Pepper To Taste - Rock Salt	100g Whole Button Mushrooms 50g Pumpkin – Cut into cubes 50g Green Zucchini – Cut into cubes 50g Yellow Zucchini – Cut into cubes 50g Eggplant – Cut into cubes 12 Pieces Cherry Tomatoes 1 Piece White Onion – Sliced 5 Pieces Garlic - Smashed 10g Fresh Thyme 10g Rosemary 3 Tablespoon Extra Virgin Olive Oil To Taste - Fresh Ground Black Pepper To Taste - Rock Salt

Part 1 of 2 - Chicken Jus

Pre-heat oven to 210°C. Roast bones in oven for 15 minutes once the oven has been heated.
In a medium-sized pot, add oil and fry carrot, celery and white onion till they slightly soften and turn brownish.
Add tomato paste and fry till it is well mixed with the vegetables. Be careful not to burn the tomato paste.
Add roasted bones, thyme, rosemary, black peppercorn, garlic and water, then bring them to a boil.
Simmer the mixture for about 1 hour, then strain the liquid into a small sauce pot.
Furthur reduce the sauce till it thickens and has a glaze texture.

Part 2 of 2 - Roasted Chicken and Roasted Vegetable

Pre-heat oven to 180°C. Roast bones in oven for 15 minutes once the oven has been heated.
Place all ingredients for roasted vegetables on the same oven tray that was used to roast the chicken bones, and mix them well.
Season chicken well with salt and pepper powder, then brush butter all over the chicken.
Place chicken on the wirerack and rest it on the tray of vegetables, then proceed to roast the chicken in the oven for 15 minutes.
Remove the chicken and vegetables from the oven, then increase the heat to 220°C.
Glaze the chicken with butter and sprinkle rosemary on it, then place the vegetables and chicken back in the oven and cook them for another 10 minutes.
Once cooked, portion and serve with sauce, then garnish with cracked pepper and rock salt.