Summary

Ingredients

• 2 chickens, fresh if possible
• 1 kg potato (s), smaller ones, as fresh as possible
• 1 fennel bulb (s)
• 2 small zucchini
• 500 g cocktail tomatoes
• 8 cloves garlic
• 125 ml olive oil
• 1 tablespoon, heaped paprika powder, noble sweet
• 2 teaspoons, leveled salt
• 1 teaspoon, heaped sea salt, coarse
• 1 teaspoon, leveled pepper, ground, as white as possible
• 1 pinch chili powder or flakes
• 2 teaspoons, heaped thyme rubbed
• 1 teaspoon, crushed caraway seeds, ground or ground or ground
• 10 sage leaves

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Instructions

1. Prepare the chickens ready to cook. Set aside the coarse sea salt.
2. Mix the spices together and use them to rub the chicken inside and out. Place 4 chopped garlic cloves and 6 whole sage leaves in the chicken. Place on an oven drip pan and brush with some of the olive oil.
3. Preheat the oven to 180 ° C top / bottom heat for 15 minutes.
4. Cut the fennel bulb into pieces and the zucchini into slices. Chop the other 4 cloves of garlic and the remaining 4 sage leaves and place in a bowl with the vegetables. Add the washed and unpeeled potatoes and the whole cocktail tomatoes. Drizzle with the remaining olive oil and sprinkle with the coarse sea salt. Mix everything together and place on the drip pan next to the chicken. Put the drip pan in the center of the oven, reduce the temperature to 160 ⁰ and fry for an hour. Then cut the chicken in half and you`re done.