Summary

Ingredients

• 1.2 kg chicken
• salt
• pepper
• 1 bunch parsley
• 1 bunch marjoram
• 50 g double cream cheese
• 1 tablespoon milk
• 500 g potato (s)
• olive oil
• 1 tablespoon sea salt
• Lemon juice

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Instructions

1. Wash the chicken, pat dry and line the inside and outside with salt and pepper. Use your fingers to remove the skin of the chicken from the meat.
2. Chop the herbs and mix with the cream cheese and milk. Spread the mixture under the chicken skin. Place the chicken on the oiled drip pan and roast in the oven at 200 ° C for one hour. Turn around in between.
3. Wash, peel and cut the potatoes into eighths. Place on the drip pan for the last 30 minutes. Drizzle with olive oil and sprinkle with sea salt. Season with lemon juice before serving.