Preheat the oven to 200 ° C top / bottom heat (circulating air: 200 ° C).
Prepare the spice mixture. To do this, mix equal parts salt and curry powder, pepper and paprika powder in a small bowl. Possibly add a few rosemary needles and work in a mortar (this will detach the essential oils from the rosemary). Spread the spice mixture generously over the meat.
Then drizzle the meat with honey (the honey caramelises on the chicken and, together with curry powder and paprika powder, gives a bombastic taste). Place the seasoned pieces of meat in a baking dish or on a tall baking sheet. Cut the lemons into thirds and simply place them in between. Simply place the small potatoes in between where there is still space.
Tip: If you use chicken breasts (necessarily with the skin on the top, otherwise the meat will dry very quickly), you can fry them briefly and spicy on the bottom in the butter in a pan (not too long, otherwise the curry powder) becomes bitter). Remove the chicken breasts and add a good dash of water to the pan. Stir a little until everything has separated from the bottom of the pan. Now distribute this juice over the baking sheet.
If it is not fried in the pan, you can simply pour a little water over the whole thing and put the butter on the meat.
Then pull some rosemary needles from the branches and spread them generously over the baking tray (you may have to cut the rosemary a little bit beforehand).
Put the whole thing in the hot oven for 50 minutes, pouring the sauce over the chicken every 10-15 minutes.
I serve it with a mixed salad or green beans and carrots. The sauce created in the oven has a good consistency thanks to the honey and butter and can be placed separately on the table in a sauce boat.
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