Summary

Ingredients

• 1 chicken, .75 kg each
• 150 ml oil (olive oil, cold-pressed)
• 0.5 ½ lemon (n)
• some thyme-sprigs, fresh
• 450 g potato (s), small, new ones
• 1 eggplant (s), cut into 2.5 cm cubes
• 1 red pepper (s), quartered
• 1 tuber fennel, cleaned and quartered
• 8 cloves garlic, in the shell
• Salt, coarse from the mill

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Instructions

1. Preheat the oven to 200 ° C.
2. Rub the chicken with olive oil and pepper. Slide half a lemon along with a few sprigs of thyme into the abdominal cavity.
3. Place the chicken breast side down in a large roasting pan and cook for about 30 minutes. Then take it out of the oven and season with salt, turn it over and pour the gravy over it.
4. Turn the potatoes in the gravy and place them around the chicken. Put the roaster back in the oven and continue frying.
5. After 30 minutes, place the aubergine, paprika, fennel and garlic in the roasting pan, drizzle with the remaining oil, season with salt and pepper. If necessary, add the remaining thyme.
6. Cook for another 30-50 minutes, occasionally basting the vegetables with the gravy and turning them.
7. Use a sharp knife point to make the test between the leg and the breast.
8. If the juice remains clear, the chicken is done.
9. The vegetables should be firm to the bite and light brown.
10. Serve the meat and vegetables in the roaster or arrange the vegetables on a platter and place the carved chicken on top.
11. After the fat has been skimmed off, serve the gravy separately in a sauce boat.