Summary

Ingredients

• 2 large chickens, (roast chicken)
• 1 ½ kg potato (s)
• 1 bunch spring onion (s)
• 2 onions)
• 2 cloves garlic)
• 3 bell pepper (s), (roasted)
• 1 eggplant (s)
• 1 apple
• 1 teaspoon pepper, colored grains
• salt
• Paprika powder
• 1 teaspoon, leveled rosemary
• 1 teaspoon, leveled thyme
• 5 tablespoon olive oil
• Spice mix, (chicken seasoning salt)
• possibly tomato (s)
• possibly parmesan

Print Recipe Pin Recipe

Instructions

1. Peel, wash and quarter or eighth of the potatoes, depending on the size.
2. Now boil the potatoes in salted water for 10 minutes while washing the roast chickens with water and drying them well and sprinkling them with the chicken seasoning salt from the inside and shaking them a little so that everything is spread out.
3. Preheat the oven to 200 degrees.
4. Make a marinade in a mortar from crushed garlic, salt, paprika powder, pepper, rosemary, thyme and olive oil and coat the roast chicken with it. Put the drained potatoes in a large baking dish with the
5. Pour eighthed onions and the remaining marinade over them and mix.
6. Place the roast chicken on top of the potatoes and bake in the oven for 45 minutes.
7. While the roast chickens are simmering in the oven at 200 ° degrees, cut the spring onions, courgettes, aubergines, apples and peppers into small pieces to taste and after the 45 minutes mix them with the potatoes and continue to simmer in the oven for 20 minutes at 200 ° degrees.
8. If you want, you can sprinkle tomato slices with Parmesan and place on the potatoes and cook for the 20 minutes.