Summary

Ingredients

• 3 sprigs rosemary, or 2 teaspoons dried
• 1 clove garlic (Russian)
• 10 tablespoon olive oil
• 2 teaspoons salt
• 2 teaspoons paprika powder, noble sweet
• 0.5 teaspoon ½ pepper
• Chilli, from the mill
• 1 ½ kg potato (s)
• 2 chickens weighing approx. 1. kg each
• 1 lemon (s), organic

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Instructions

1. For the marinade, finely chop the rosemary or grind the dried one a little. I always take dried rosemary myself in winter.
2. Peel and chop the garlic, then mix both with 8 tablespoons of oil, salt, pepper and paprika. Season to taste with a little chilli.
3. Peel and wash the potatoes. Cut lengthways into thick wedges (eighth) and mix in a bowl with half of the seasoning oil. Spread the potatoes on a dripping pan.
4. Cut open the chicken on the spine, turn it over, and cut the sternum a little too.
5. Preheat the oven (200 ° top / bottom heat). Wash the chicken, dry it, flatten it with your hand and brush with the remaining seasoning oil. Place skin side up on the potatoes and roast in the hot oven for 1 hour 15 minutes. The skin becomes beautifully evenly brown.
6. Wash the lemon with hot water, peel off the lemon peel with a zest and mix with 2 tablespoons of oil. Brush the chicken with it 15 minutes before the end of the roasting time. Serve with the potatoes.
7. Zucchini slices or strips of paprika can also be cooked. My daughter cooked this dish for her birthday, it`s really stress-free and easy to cook even for beginners.