Summary

Ingredients

• 3 tablespoon olive oil
• 2 tablespoon curry, (Madras curry)
• 1 tablespoon paprika powder
• 2 cloves garlic, finely chopped
• 0.5 ½ lemon (s), untreated, including the juice and the zest
• 1 teaspoon honey
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 chicken, ready to cook, without offal (approx. .2 kg)
• 1 bunch herbs (basil, parsley, chervil )
• 200 g fresh cheese, neutral
• 100 g ham (Serrano)
• 700 g potato (s)
• 2 onions)
• salt and pepper

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Instructions

1. Mix 3 tablespoons olive oil, 2 tablespoons Madras curry, 1 tablespoon paprika powder, 2 cloves finely chopped garlic, juice and zest from half a lemon, 1 teaspoon honey, 1 teaspoon ground cinnamon, and 1 teaspoon salt in a bowl to make the marinade.
2. Chop the bunch of fresh herbs (basil, parsley, and chervil) and mix with 200 g cream cheese. Season to taste with salt and pepper.
3. Stuff the chicken cavity with the cream cheese and herb mixture.
4. Chop 100 g Serrano ham and carefully insert pieces between the chicken skin and breast meat. Set aside any remaining ham.
5. Place the chicken in a plastic bag, add the marinade, seal the bag, and massage the marinade into the chicken from outside the bag. Refrigerate for at least 3 hours.
6. Preheat oven to 200°C (392°F).
7. Peel 700 g potatoes, cut into uniform pieces, and pre-cook in boiling salted water for about 10 minutes until partially tender. Drain well.
8. Peel 2 onions, trim the ends, and cut into eighths lengthwise.
9. Brush a roasting pan with a little oil, place the chicken in the center, and arrange the potatoes and onions around it.
10. Roast for about 1 hour, until the chicken reaches an internal temperature of 74°C (165°F) in the thickest part of the thigh.
11. Remove from oven and scatter the remaining ham over the vegetables. Let rest for 5 minutes before serving.