I make this dish almost every week.
Hope you try it!
2 medium onions
Ground pepper, I used white pepper, but you can use wichever you prefer
4 garlic cloves
Olive oil, just a drizzle
Step 1: Preparing Vegetables!
Wash carrots with running water.
Slice onions thickly.
Cut carrots in half, and the thicker half in half longuise.
Put them in an oven safe tray and season with salt, pepper, rosemary and a drizzle of olive oil.
Step 2: Season Chicken
Start seasoning the inside of the chicken with sal, pepper and rosemary.
Spread a good amount of Dijon mustard all over the skin and season with salt, pepper and rosemary. The mustard will make the skin super crunchy and you won't notice the taste. Even if you don't like mustard, I promiss you won't regret using it!
Crush garlic cloves, I don't bother to peel them, insert them inside the chicken.
Poke lemon with a fork or knife and put it inside the chicken too.
Place the chicken in the tray with the veggies.
You could tie the chicken legs with baker string, but I don' t think it's necessary.
Step 3: Bake!
I like to serve with rice, but you can serve it using carrots as a side dish or just throw in some potatos. One tray, one full and deliciosa meal!