Roasted chicken

Roasted chicken

44 ratings

Merlind, journalist


„Crispy skin and tender meat make this roasted chicken perfect.“

Difficulty

Easy 👌
20
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1
roasting chicken (ready to cook)
400 g
potatoes
400 g
carrots
2
onions
1 clove
garlic
1
apple
2 sprigs
rosemary
2 sprigs
thyme
1 tsp
paprika
30 ml
olive oil
salt
pepper
olive oil for marinating
Metric
Imperial
  • 1  roasting chicken (ready to cook)
  • 400 g potatoes
  • 400 g carrots
  • 2  onions
  • 1 clove garlic
  • 1  apple
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 tsp paprika
  • 30 ml olive oil
  • salt
  • pepper
  • olive oil for marinating

Utensils

  • baking dish
  • oven
  • aluminum foil
  • large bowl
  • brush
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

Rivaner, fine dry, 2013
Thanks to its fine fruity taste, a young Rivaner with aromas of fresh herbs and green apple goes well with poultry. The ideal drinking temperature of 8 – 9°C (46 – 48°F) releases the fine minerality and nice spiciness of the young wine best.

Nutrition per serving

Cal
479
Protein
63g
Fat
25g
Carb
22g

Step 1/6

Preheat oven to 200°C/ 390°F. Cut potatoes, carrots, onions, and apple into 1 cm dice.
  • 400 potatoes
  • 400 carrots
  • 2 onions
  • 1 apple
  • oven
  • cutting board
  • knife

Preheat oven to 200°C/ 390°F. Cut potatoes, carrots, onions, and apple into 1 cm dice.

Step 2/6

Now, marinate potato, carrot, onion, and apple dices with olive oil, salt, and pepper.
  • salt
  • pepper
  • olive oil for marinating
  • large bowl
  • cooking spoon

Now, marinate potato, carrot, onion, and apple dices with olive oil, salt, and pepper.

Step 3/6

Finely chop garlic, rosemary, and thyme.
  • 1 clove garlic
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • cutting board
  • knife

Finely chop garlic, rosemary, and thyme.

Step 4/6

Combine chopped herbs, sweet paprika powder, olive oil, salt, and pepper in a small bowl to create a marinade.
  • 1 tsp paprika
  • 30 ml olive oil
  • salt
  • pepper
  • small bowl

Combine chopped herbs, sweet paprika powder, olive oil, salt, and pepper in a small bowl to create a marinade.

Step 5/6

Brush chicken with the marinade on the inside and outside. Fill the cavity with previously marinated vegetables.
  • 1 roasting chicken
  • brush

Brush chicken with the marinade on the inside and outside. Fill the cavity with previously marinated vegetables.

Step 6/6

Place chicken in a baking dish and arrange the remainder of the vegetables around the chicken. Cook covered with aluminum foil in a preheated oven at 200°C/400°F for approx. 40 – 50 min. Then uncover and finish cooking at 170°C/335°F for approx. 30 min.
  • baking dish
  • oven
  • aluminum foil

Place chicken in a baking dish and arrange the remainder of the vegetables around the chicken. Cook covered with aluminum foil in a preheated oven at 200°C/400°F for approx. 40 – 50 min. Then uncover and finish cooking at 170°C/335°F for approx. 30 min.