The best chicken recipe of the New Year has arrived! ???? This year, we have prepared the New Year's chicken that will turn your table into a feast, with a delicious pistachio layer between the skin and meat, a magnificent sauce and delicious vegetables. ???????? Accompanied by Brussels sprouts, carrots and potatoes, this recipe will come to your aid with the cooking bag and oven thermometer that come with it when you say “Let me make a nice chicken but with less effort”! Wishing you a warm New Year's Eve with your loved ones. Bon appetit in advance! With the contributions of @banvit! For the Pistachio Filling; 2 cloves of garlic 3 tablespoons of butter 200 g of peanuts 1 cayenne pepper 10 sprigs of za'atar thyme 1 level teaspoon of salt 1 full teaspoon of black pepper 1 large walnut-sized ginger 1 lemon 3 tablespoons of olive oil For the vegetables; 15 brussels sprouts 4 small carrots 10 baby potatoes 2 purple onions 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 8 cloves of garlic 2 tablespoons molasses 3-4 tablespoons of chicken cooking water 75 g peanuts For the gravy sauce; 1 tablespoon flour 1 tablespoon butter 1 teaspoon vinegar Chicken cooking water 2 tablespoons soy sauce •In a food processor, process 2 cloves of garlic, 3 tablespoons butter, 200 g peanuts, 1 cayenne pepper, 10 sprigs of za’atar and thyme, 1 full teaspoon of black pepper and 1 large walnut-sized ginger until slightly large grains remain. ⁠•Gently separate the skin of the chicken from the meat, starting from the neck. Make incisions into the breast meat with a knife without tearing the skin. Rub the skin nicely with 1 pinch of salt and 1 lemon that you have cut into quarters. Place the lemons inside the chicken. •Spread the pistachio mixture you prepared all over the separated skin. Apply 3 tablespoons of olive oil on it. •In 2 tablespoons of olive oil that you have heated, fry 10 baby potatoes with skins cut in half, 2 purple onions cut into 4, 4 carrots cut into 3 and 15 brussel sprouts with a teaspoon of salt and black pepper each. •Tie the chicken's feet nicely. Secure the wings and neck with toothpicks. Insert the thermometer. •Put the roasted vegetables in the bag. Place the chicken carefully and tie the bag. Make 3-4 holes and cook on the upper shelf from the bottom at 180 degrees for 1.5 hours. ⁠•Take the chicken out of the oven aside. Pour the juices from the bottom into a bowl. Remove the chicken from the bag. Place the chicken and vegetables on the tray with the top open. •Mix 2 tablespoons of molasses with 3-4 tablespoons of the chicken broth you set aside and brush all over the chicken and vegetables. Sprinkle 75 grams of peanuts on both the vegetables and the chicken. •Cook on the middle shelf of the oven at 220 degrees on the grill+fan setting until the thermometer on the chicken rings. •For the gravy sauce, fry 1 tablespoon of flour in 1 tablespoon of melted butter until it turns brown. •Add the remaining chicken cooking water and stir quickly with a whisk. Add 2 tablespoons of soy sauce and 1 teaspoon of vinegar, stir and remove from the stove. •Sprinkle some parsley on the chicken after it comes out of the oven, remove the toothpicks and thermometer and you have delicious New Year's chicken for the whole family. #WholeChicken #ChickenRecipe #NewYear'sTable #NewYear'sRecipes #collaboration Join this channel to benefit from the privileges: / @refikaninmutfagi ►To subscribe to our channel: http://bit.ly/RefikaninYemekOkulu ►Our English Channel: / refika ►Our Etsy Page for International Purchases: https://etsy.me/32ShQwL ► Our Etsy Store for International Purchases: https://etsy.me/32ShQwL To follow what's going on in our kitchen and Cooking School more closely; ►Facebook: / refikaninmutfagi ►Instagram: / refikabirgul ►Twitter: / refikabirgul ►Website: https://www.refikaninmutfagi.com ►For the handmade, eye-catching beauties we use in our kitchen: https://goo.gl/0aKsMW