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 the ingredients for the marinade. Chop the bunch of herbs and mix with the cream cheese. It doesn`t really matter what kind of herbs are used, the only important thing is that they are not too dominant in taste. Salt and pepper to taste.
2. Pour the cream cheese into the chicken. If you like, you can slip the chicken, but it also tastes very tasty when the cheese comes out a little and mixes with the vegetables.
3. Chop the ham and carefully push it between the chicken breast and the skin, set the leftovers aside.
4. Now massage the marinade into the chicken. This works best if you first put the marinade and then the chicken in a plastic bag, seal it and massage everything in from the outside. Then place the chicken in the bag in the refrigerator for at least three hours.
5. Preheat oven to 200 degrees.
6. Peel the potatoes, cut them into pieces of about the same size and pre-cook them. (In my experience, they will not be cooked otherwise, despite the long time in the oven.)
7. Peel the onions, cut off the ends and cut eighths lengthways.
8. Brush a roasting pan with a little oil, put the chicken in it, spread the potatoes and onions all around.
9. Cook in the oven for about an hour. Take out and spread the remaining ham over the vegetables.
10. Bon appetit and have fun cooking at home!