Oven-roasted chicken

Ingredients (for 4 portions):

• 1 whole chicken (approx. 1.5 kg)
• 3 tbsp olive oil
• 2 cloves of garlic, finely chopped
• 1 tsp paprika powder (sweet and sour)
• 1/2 tsp chilli flakes (optional)
• 1 tsp dried thyme
• 1 tsp rosemary (fresh or dried)
• Salt and pepper to taste
• 1 lemon, halved
• 4 medium-sized potatoes, cut into wedges
• 3 carrots, cut into slices
• 1 large onion, quartered

Preparation:

Preparation

Preheat the oven to 200 °C (top/bottom heat). Wash the chicken thoroughly inside and out and pat dry with kitchen paper

Prepare the marinade

In a small bowl, mix together the olive oil, garlic, paprika powder, chilli flakes, thyme, rosemary, salt and pepper.

Marinate the chicken

Rub the chicken generously with the marinade, also spreading it under the skin. Place the lemon in the cavity of the chicken

Prepare the vegetables

Place the potatoes, carrots and onions in a large casserole dish. Season with a little olive oil, salt, pepper and a pinch of thyme. Mix well and place the chicken on top

Bake

Roast the chicken in the preheated oven for about 1 hour and 15 minutes until the skin is golden brown and crispy. Baste with gravy from time to time

Cooking test

Use a meat thermometer to check whether the chicken is cooked (core temperature: 75 °C in the thickest part of the leg). Alternatively, pierce the leg - if clear meat juices come out, the chicken is done

Serving

Slice the chicken and serve with the roasted vegetables. Garnish with fresh rosemary and lemon slices for extra flavour.

Tip

For a rich gravy, reduce the gravy with a little white wine and stock. Refine with a squeeze of lemon juice.

Have fun cooking and enjoying! 😊