Summary

Ingredients

• 1 chicken, ready to cook, approx. .5 kg
• 120 g arlic clove (s), peeled, approx. 3 bulbs
• 15 g rosemary, fresher
• 2 teaspoons dried thyme
• 3 tablespoon olive oil
• 1 kg potato (s)
• 1 kg vine tomato (s), small
• 500 ml poultry stock
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash and dry the rosemary, potatoes and tomatoes. Scrape off the needles from the rosemary. Peel the potatoes to taste or leave them unpeeled and cut in halves or quarters depending on the size. Put 60 g of garlic, the halved tomatoes, half of the thyme and rosemary and the poultry stock in a roasting pan.
2. Preheat the oven on an electric stove to 200 ° C, fan oven 175 ° C or gas mark 3. Wash the chicken inside and out, pat dry and rub the inside with salt and pepper. Add the remaining garlic cloves and herbs to the chicken. Pin the opening together with wooden sticks. Cut the legs just above the end joint all the way down to the bone, so that the skin and tendons are severed. The meat pulls up later when roasting and stays juicier. Tie the legs together with kitchen twine. Rub the chicken with salt and pepper, place on top of the vegetables in the roasting pan, breast up, and brush generously with the oil.
3. Slide the roasting pan open onto the bottom rail of the oven. Slide a tray over it. Fry the chicken for 75 minutes. Remove the tray and fry for another 15 minutes until the skin is nice and crispy.