Summary

Ingredients

• g 1,500 chicken (chicken pieces)
• 2 lemon (s), untreated, zest and juice it
• 1 tablespoon honey
• 2 teaspoons spice mix (Berbere)
• 1 teaspoon spice mixture (harissa spice)
• 4 slices ginger root, finely chopped
• 100 ml olive oil
• 1 teaspoon paprika powder, smoked
• 3 clove (s) garlic, finely chopped
• 2 bell peppers, red and green
• 8 medium potato (s)
• 8 shallot (s)
• 50 ml olive oil
• 1 eggplant (s)
• 1 zucchini, yellow
• 1 bunch parsley, smooth, chopped
• salt and pepper
• 0.5 ½ ciabatta or other firm white bread, possibly

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Instructions

1. Make a marinade with the lemon juice and the zest of one lemon, 100 ml olive oil, berber, smoked paprika powder, harissa, garlic, ginger and honey and brush the chicken pieces with it. Place the chicken pieces in a bowl, pour the remaining marinade over them and marinate the chicken for at least 1 - 2 hours, or even better overnight. The meat is only salted shortly before roasting.
2. Clean the peppers and cut into larger pieces, the zucchini into slices. Quarter the aubergine lengthways and cut into pieces. Peel the shallots and cut in half, if they are larger, quarter. Peel and quarter the potatoes.
3. Mix the vegetables with 50 ml of olive oil, the lemon juice and the lemon zest of the second lemon, season with salt and pepper - if you like it a little spicier, you can season the vegetables with a little harissa instead of the pepper. Spread the vegetables on a deep baking sheet.
4. Remove the chicken pieces from the marinade, season with salt and spread over the vegetables. Pour the marinade on the chicken and vegetables. Now place the tray in the oven preheated to 190 ° C (top / bottom heat) and cook for about 50 minutes. When the meat is done, grill over another 10 minutes so that the skin becomes crispy.
5. If you like, you can also put coarsely cut white bread cubes between the meat while grilling. They become nice and crispy from above and soak up some of the meat-vegetable juice that has formed. Tastes delicious.
6. Spread the vegetables on a large platter and drape the chicken pieces on top and sprinkle with the chopped parsley. Serve with the meat and vegetable juice. Serve with white bread and salad.