Ingredients :
1 whole chicken
6 red potatoes
2 carrots
4 baby onions
mustard
thyme
garlic crushed
1 bay leaf
black pepper
oil c / n
1/2 roll of parsley
Procedure :
Cut the potatoes and onions into 4 lengths, the carrot into thick slices and reserve.
Wash and disinfect the chicken inside and out, then season with the mustard, thyme, black pepper to taste, garlic, and bay leaf and let it rest for 30 minutes in the refrigerator, then remove from the refrigerator.
Heat a frying pan, then add oil and let it heat and seal the chicken on all sides, remove and place in a mold where it will be baked.
Then place the vegetables before cut and sauté very well, season with the same ingredients that you marinated the chicken, and to finish fill the chicken with the vegetables, tie the two legs of the chicken with kitchen string and bake for 45 minutes at 350 degrees.