Roast Chicken with Vegetables

Ingredients:

• 1 whole chicken
• 150 ml FOS 1704 Extra Virgin Olive Oil
• 1 tsp. Mediterranean Mustard with Oregano & Thyme Kalamata Papadimitriou
• 2 lemons
• 2 cloves crushed garlic
• 3 tsp. chopped mixed herbs (tarragon, thyme, parsley)
• 4 tsp. Balsamic Cream Classic Kalamata Papadimitriou
• 2 onions & 4 carrots cut into thin slices
• 6 beets cut into quarters
• FOS Sea Salt Flakes & Pepper

Preparations instructions:

1. Gather the zest of two lemons in a bowl. Add the half amount of Extra Virgin Olive Oil, Mediterranean Mustard, garlic, herbs, salt and pepper.
2. Apply the mixture with your hand between the skin and meat (chest and chicken thighs, starting to spread the mixture from the belly or the neck).
3. Cut the lemons in half and put in the chicken belly.
4. Put the vegetables and chicken in the baking dish, drizzle with the remaining Extra Virgin Olive Oil, add 300 ml water and bake in a preheated oven at 180°C for 1 ½ hours.
5. When the chicken is cooked, place on a platter with the cooked vegetables.
6. Sprinkle the vegetables with the Balsamic Cream and serve.