Chicken on Carrot-leek Vegetables

Summary

Ingredients

• 1 chicken, fresh approx. .2kg
• 1 leek
• 400 g carrot (s)
• 400 g potato (s)
• 1 onion (s)
• 2 tomato (s)

For the marinade:

• 100 ml olive oil
• 1 tablespoon honey
• 1 clove garlic, chopped
• 1 pinch (s) paprika powder, noble sweet
• 1 pinch (s) cayenne pepper
• 1 pinch (s) salt and pepper

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Instructions

1. First water the Römertopf according to the instructions for use.
2. In the meantime, stir together the marinade consisting of olive oil, honey, garlic, paprika powder, cayenne pepper, salt and pepper.
3. Cut the chicken into four parts. After the parts have been washed and dabbed, they are brushed well with the marinade.
4. Now the potatoes, carrots and onions are peeled, cut into wedges and placed on the bottom of the Roman pot. Season with a pinch of salt and pepper. The leek is washed, halved and cut into pieces approx. 10cm long. The tomatoes are quartered and put on the potato-carrot mixture with the leek. The chicken parts are now placed on top.
5. Put the Römertopf in the cold oven with the lid closed. The oven is set to 180 degrees with top and bottom heat. After about 75 minutes, remove the lid and brush the chicken again with the rest of the marinade. Cook for another 15 minutes without the lid. This makes the skin nice and crispy.