Chicken stuffed with potatoes

Ingredients:

• 1 whole chicken
• 6 red potatoes
• 2 carrots
• 4 spring onions
• mustard
• thyme
• minced garlic
• 1 bay leaf
• black pepper
• oil w/w
• 1/2 roll of parsley

Preparation:

Cut the potatoes and onions into 4 parts lengthwise, the carrot into thick slices and set aside.

Wash and disinfect the chicken inside and out, then season with the mustard, thyme, black pepper to taste, garlic, and bay leaf and let rest for 30 minutes in the refrigerator, then remove from the refrigerator.

Heat a frying pan, immediately add oil and let it heat up and seal the chicken on all sides, remove and place in a mold where it will be baked.

Immediately place the previously cut vegetables 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 thread and bake for 45 minutes at 350 degrees.