Summary

Ingredients

• 1 poulard (s), approx. -.5 kg
• salt and pepper
• 1 onion (s)
• 1 clove garlic
• 1 sprig rosemary
• thyme
• marjoram
• oregano
• 2 bell peppers, yellow, approx. 400 g
• 1 zucchini, approx. 250 g
• 100 g shallot (s)
• 1 packet tomato (s), chunky, 400 g
• 20 g butter
• 0.5 teaspoon ½ paprika powder, noble sweet

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Instructions

1. Soak the Römertopf for at least 30 minutes. Wash the poulard inside and out. Salt, pepper. Peel the onion and clove of garlic, chop coarsely. Wash the herbs and pat dry.
2. Add the onions, garlic, rosemary sprig and a few sprigs of thyme to the poulard. Pluck the leaves from the remaining herbs. Lift the chicken skin a little on the breast side, slide in the herb leaves underneath.
3. Clean and wash the peppers and zucchini and cut into large pieces. Pour into the prepared Roman pot. Peel and add shallots. Add the tomato pieces. Spice up. Place the chicken on top. Close the pot and put it on the lowest rail in the cold oven. Cook at 220 degrees O / U heat for 70-80 minutes.
4. Mix together the soft butter and paprika powder. Brush the poulard with the paprika butter and cook openly for another 20-30 minutes so that the skin becomes crispy. Remove the poulard, season the vegetables to taste.