Summary

Ingredients

• 1 chicken, preferably fresh, even better a corn poulard

For the marinade:

• 1 lemon (s), juice it, organic and zest
• 6 tablespoon rapeseed oil
• 6 tablespoon soy sauce
• 3 tablespoon honey, liquid or creamy
• 2 teaspoons salt
• 0.5 teaspoon ½ curry powder
• 0.5 teaspoon ½ paprika, hot pink
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 clove garlic

For the vegetables:

• 600 g sweet potato (s)
• 500 g date tomato (s), or cherry tomatoes
• 250 g mushrooms
• 1 eggplant (s)
• 1 zucchini

To sprinkle:

• 1 packet feta cheese, approx. 50 - 250 g
• 1 bunch leaf parsley
• 5 stalk (s) chives

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C top / bottom heat or 180 ° C convection.
2. Cut the chicken open on the back, wash, clean and pat dry. Press flat on a deep baking sheet with your hand.
3. Wash the lemon and rub some lemon zest. Squeeze the lemon.
4. Lemon juice, honey, oil, paprika powder, garlic, curry, I use Johannes King`s curry, but should be enjoyed with caution, it is better to mix half the amount and salt and half a teaspoon of lemon zest first. Divide the marinade.
5. Brush the chicken with half of it. When the oven has reached temperature, place the chicken on the middle rack in the oven. Total cooking time is 50 to 60 minutes, depending on the size.
6. Peel the sweet potatoes and cut into cubes as well as the aubergine and zucchini. Depending on their condition and size, wash the mushrooms and cut them in half, possibly peeling off the skin on the heads. Halve tomatoes. Put the vegetables in a bowl and mix with the leftover marinade. After about 20 to 25 minutes, place around the chicken on the baking tray and roast with it.
7. Cut the sheep`s cheese into cubes or roughly crumble it with your fingers or a fork and mix with the finely chopped chives and the finely chopped parsley. Spread this mixture over the finished vegetables on the tray before serving
8. We drink lukewarm mint tea with it, but that`s a matter of taste.