Cut the chicken in two, wash the parsley whole and drain. Place at least 3 unpeeled cloves of garlic and 1 - 2 sprigs of fresh rosemary on the inside of the chicken pieces. Cut the parsley in half. Place the chicken halves on a parsley mound on a wire rack in a roasting pan. Cut the potatoes into eighths and place the chicken pieces in the roasting pan. Quarter the bell pepper, also place on the grid in the roasting pan. Mix the olive oil with half a teaspoon of paprika powder, salt and pepper. Brush the chicken and potato pieces with it. However, do not brush the pepper parts.
Fry in a preheated oven at 200 ° C top / bottom heat for 55 to 70 minutes, depending on the size of the chicken.
Remove the chicken halves from the parsley, place the parsley in a sieve and briefly drain the remaining gravy. If necessary, squeeze the parsley in a sieve. Serve the chicken pieces with the potatoes and the browned bell pepper and serve the gravy from the roasting pan.
Tip: You can also cut the chicken into 4 parts right from the start and place them on 4 parsley hills. Then the roasting time is shortened by approx. 5 - 10 minutes. However, the skin may not be as crispy then.
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