Summary

Ingredients

• 1 large chicken, about .6 kg, or 8 to 2 chicken drumsticks
• 500 g potato (s), small
• 3 bulbs garlic
• 10 small shallot (s)
• 3 tomato (s), cut into pieces
• 2 lemon (s)
• 1 liter poultry broth
• 3 sprigs rosemary
• 10 leaves sage
• 1 sprig lemon thyme
• 1 chilli pepper (s), finely chopped, or chilli oil
• 1 red pepper (s) per person, cut into quarters
• salt and pepper

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Instructions

1. Preheat the oven to the highest setting, approx. 250 degrees, hot air oven 230 degrees.
2. Chop the chicken into pieces or just use mallets. Add plenty of salt and pepper to the pieces. Put in a bowl and knead the juice of one lemon into it.
3. Put the washed, unpeeled potatoes, shallots and cloves of garlic in a large roasting pan or a large, deep baking dish. Only free the toes from their outer skin, otherwise they may dissolve too much. (Don`t be afraid of all the garlic, in the end you just get a lot of taste and little smell.) Scatter the chopped tomatoes on top. Place the chicken pieces on top of and between the remaining ingredients, skin facing up. Put the rosemary, lemon thyme and sage in between. Pour plenty of chilli oil or good olive oil over it after sprinkling a finely chopped chilli pepper over it. Pour about half a liter of poultry stock over it and place the roaster or baking tin in the oven for about 25 minutes. During this time, the skin is already beautifully brown. After 25 minutes, lower the temperature to 170 degrees (hot air 150 degrees) and add some broth. Then fry for another 70-90 minutes, possibly adding a little broth every now and then. About 45 minutes before the end of the cooking time, place the chopped peppers on top with the skin facing up.
4. It is a treat for the palate to squeeze out the garlic cloves cooked in the bowl, mix them with the potatoes and paprika and eat them with bread and tzatziki. You almost forget the chicken, which tastes at least as delicious.