Name: Thyme and Olive Peruvian Roasted Chicken with Vegetables and Hashbrown
Total time: 57 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 whole chicken, cut into pieces; 4 potatoes, peeled and cubed; 2 carrots, sliced; 1 zucchini, sliced; 1 onion, sliced; 2 tbsp olive oil; 1 tsp cumin; Salt to taste; 1 cup all-purpose flour; 1/2 cup milk; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp fresh thyme; 1 tbsp olive oil

Thyme and Olive Peruvian Roasted Chicken with Vegetables and Hashbrown

A herbal depth with a rich olive oil base for a refined taste.

57 minutes4 servings

Method

Mix thyme into the oil, cumin, and salt mixture. Proceed as directed.
Preheat oven to 200°C (390°F).
In a large bowl, toss chicken and vegetables with oil, cumin, and salt.
Place in a roasting pan and bake for 40-45 minutes.
In a separate bowl, mix flour, milk, baking powder, and salt to make a batter.
Pour the batter over the cooked chicken and vegetables, ensuring even coverage.
Return to oven and bake for an additional 10-15 minutes until golden brown.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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