Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 chicken
- salt
- oil
- Paprika powder, hot pink
- Vegetables, e.g. tomatoes, peppers, spring onions, mushrooms
Print Recipe
Pin Recipe Instructions
- Soak the Römertopf (clay pot) in water for 15 minutes.
- Wash and pat the chicken dry. Brush with oil and season generously with salt on the inside and outside. Sprinkle with paprika powder. If there are giblets, add them to the soaked pot.
- If desired, add your choice of vegetables (tomatoes, peppers, spring onions, mushrooms) to the pot.
- Place the covered chicken in a cold oven. Bake at 250°C (482°F) for 1 hour.
- Lower the oven temperature to 180°C (356°F) and continue baking with the lid on for 20 minutes.
- Remove the lid and roast at 180°C (356°F) for 10-15 minutes until the skin is crispy and the internal temperature reaches 74°C (165°F).
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