Winter food: Chicken with root vegetables

At this time of year, it's good to have slightly heavy dishes with root vegetables and plenty of warming spices. Root vegetables are both healthy and cheap food right now, when not much else is in season. Here we give you inspiration for delicious and rustic winter dishes that are also easy to make.

Chicken with root vegetables
100 g beetroot
100 g parsnips
100 g champignons
100 g Brussels sprouts
100 g tomatoes on stem
100 g carrots
300 g potato (or sweet potatoes)
50 g onion
Fresh thyme
A little olive oil
Salt and pepper
Mozzarella for künefe dessert
600 g chicken breast
½ teaspoon sugar

Clean and peel all the vegetables. Cut them into rustic pieces and spread them in a roasting pan. Sprinkle with spices and oil mixed with sugar. Bake them in the oven at 120 degrees for three hours. Fry the chicken until crispy on a pan and place the pieces on top of the vegetables. Cut the mozzarella into slices and spread it over the dish. Turn the oven temperature up to 200 degrees. Bake the dish until the cheese is melted. If necessary, serve it with creme fraiche, which has been stirred up with freshly pressed garlic. There is plenty for 4 people in this portion.