Summary

Ingredients

• 1 large chicken
• 2 large carrots
• 12 small potatoes
• 2 medium onion (s)
• 2 clove (s) garlic, crushed
• 1 medium tomato (s)
• 150 ml red wine, Lambrusco or sweet
• 150 ml vegetable stock
• 1 teaspoon thyme
• 2 sprig rosemary
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 teaspoon, heaped paprika, hot pink
• 5 teaspoons salt
• 2 teaspoons, leveled pepper
• 1 teaspoon margarine

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Instructions

1. Grease a roasting pan or a larger oven dish with a little margarine.
2. Wash the carrots and potatoes well. Spread the peeled small potatoes in the oven dish. Cut the carrots into approx. 2 cm thick, coarse slices and distribute them in the oven dish. Roughly dice the onions and spread one of them in the oven dish.
3. Wash the chicken and dry it well. Mix salt, pepper, thyme and paprika on a small plate. Remove the rosemary from the stems and put some of it on the plate. Season the chicken on all sides and inside with the spice mixture.
4. Now set the oven to 250 degrees circulating air.
5. Roughly dice the tomato and mix with the remaining diced onions and rosemary. Now fill the chicken with it. Put the rest and the garlic cloves in the oven dish. Seal the opening of the chicken with a toothpick. Place the chicken breast down on the bed of vegetables and place in the oven. After about 20 minutes, add the wine and vegetable stock and fry for another 20 minutes. Then turn the chicken and fry for 30 minutes at 200 degrees.
6. Remove the chicken, potatoes and carrots from the stock. Carve the chicken and keep warm with the carrots and potatoes.
7. Put the stock in a saucepan and use the hand blender to make a sauce with two pieces of carrot and a potato. Bring a little to the boil on the stove and season with a little salt and pepper.