2 potatoes
2 sweet potatoes
2 carrots
1 onion
1 level tablespoon(s) vegetable bouillon powder
2 tablespoon(s) olive oil
1 1/2 kilo chicken
juice, of 1 lime
1 sprig(s) rosemary
For the aromatic butter
100 g butter, at room temperature
1/2 teaspoon(s) ginger, ground
1 teaspoon(s) garlic, ground
1 tablespoon(s) turmeric
1 level tablespoon(s) vegetable bouillon powder
To serve
oregano, fresh


1.Preheat the oven to 180ο C (350ο F) set to fan.
2.Place a frying pan over high heat.
3.Peel the potatoes and cut them into cubes.
4.Cut the edges of the sweet potatoes, peel them, and cut them into cubes.
5.Cut the onion into quarters and separate the layers.
6.Add all of the vegetables into the frying pan, add the olive oil, the vegetable bouillon powder, and sauté until golden.
7.As soon as the vegetables turn golden, add them into a round Bundt pan and cover the hole with aluminum foil.
8.For the aromatic butter
9.In a bowl add the butter, ginger, garlic, turmeric, vegetable bouillon powder, and mix with a spoon.
10.To assemble
11.Put your hands under the skin of the chicken and separate it from the flesh.
12.Rub the aromatic butter over the whole surface of the chicken and put it into the Bundt’s pan hole.
13.Add the lime juice to the chicken, the rosemary, and roast for 1 ½ hours.
14.Cut the chicken into portions, and serve with the vegetables and fresh oregano.

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