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This was so good! Had a cleaning day here at home, so I took the opportunity to make a dinner that simply takes care of itself in the oven. :) Love the mixture with potatoes, parsnips and carrots, such a fine combination. And with this I did a juicy chicken. So yummy. And if you want you can serve this with a nice sauce. I just boiled a mixture of flavored creme fraiche, some cream and a little bit of vegetable broth and pepper. :)

Please have a thermometer when you make the chicken in the oven, then it will never get dry or over fried.

You need:

4 tablespoons melted butter
4 tablespoons Japanese soy sauce
4 tbsp olive oil
1/2 lot of garlic (pressed)
2 tablespoons honey
1 fresh chicken
1 red apple (in slices)
1 lemon (in slices)
1 bunch of fresh rosemary
coarse salt

root vegetables:

1 garlic
squeezed lemon
Olive oil
Salt and pepper
Fresh rosemary sprig

Preheat the oven to 225 °. Mix the melted butter, soy sauce, oil, the pressed garlic and honey in a bowl. Place chicken in an ovenproof dish. Fill the chicken with apple slices, lemon, the rest of the garlic clove and rosemary sprigs. Also add lemon and apple clove and rosemary twig between thigh and body on the outside of the chicken. Rub the chicken with butter and soy sauce mixture. Add salt and pepper and sprinkle with rosemary, save some rosemary to the serving.

Roast the chicken in the oven for about 1 hour. The chicken is done when it reaches an internal temperature of about 80 °C.

Cook the vegetables while the chicken is in the oven, but put them in later as they need a little less time in the oven.

Peel and cut the vegetables into even sized pieces. Stir together olive oil, lemon juice, salt, pepper, garlic and 1 sprig of rosemary in a baking dish and mix well. Roast the root vegetables in the oven until tender, about 40 minutes. Turn them a couple of times so they become evenly roasted.

Before serving, sprinkle over the rest of the rosemary and serve it with the chicken and some good sauce. :)

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