Roasted chicken

Step 1/ 6

• 200 g potatoes
• 200 g carrots
• 1 onions
• ½ apple

• oven
• cutting board
• knife

Preheat oven to 200°C/ 390°F. Cut potatoes, carrots, onions, and apple into 1 cm dice.

Step 2/ 6

• salt
• pepper
• olive oil for marinating

• large bowl
• cooking spoon

Now, marinate potato, carrot, onion, and apple dices with olive oil, salt, and pepper.

Step 3/ 6

• ½ clove garlic
• 1 sprigs rosemary
• 1 sprigs thyme

• cutting board
• knife

Finely chop garlic, rosemary, and thyme.

Step 4/ 6

• ½ tsp paprika
• 15 ml olive oil
• salt
• pepper

• small bowl

Combine chopped herbs, sweet paprika powder, olive oil, salt, and pepper in a small bowl to create a marinade.

Step 5/ 6

• ½ roasting chicken

• brush

Brush chicken with the marinade on the inside and outside. Fill the cavity with previously marinated vegetables.

Step 6/ 6

• baking dish
• oven
• aluminum foil

Place chicken in a baking dish and arrange the remainder of the vegetables around the chicken. Cook covered with aluminum foil in a preheated oven at 200°C/400°F for approx. 40 – 50 min. Then uncover and finish cooking at 170°C/335°F for approx. 30 min.

Enjoy your meal!