Crispy, juicy roasted chicken

Step 1/6

• 200 g potatoes
• 200 g carrots
• 1 onions
• ½ clove garlic
• ½ apple
• 1 sprigs rosemary
• 1 sprigs thyme

• cutting board
• knife
• bowl
• bowl (small)

Preheat oven to 200°C/ 390°F. Cut potatoes, carrots, onions, and apple into 1 cm dice and move to a bowl. Finely chop garlic, rosemary, and thyme and move to a small bowl.

Step 2/6

• olive oil (for marinating)
• salt
• pepper

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

Step 3/6

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

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

Step 4/6

• ½ whole chicken

• pastry brush
• baking dish

Brush chicken with the marinade on the inside and outside. Fill the cavity with previously marinated vegetables. Place chicken in a baking dish and arrange the remainder of the vegetables around the chicken.

Step 5/6

• aluminum foil
• Oven, e.g. from Siemens

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.

Pro tip

Juicy, tender meat and crispy skin: That's what you get with the Siemens Bratenthermometer Plus, which you can easily connect to your oven. It measures the preset core temperature of 75 °C to 85 °C for exact results and butter-tender meat. When this temperature is reached, the programme switches off automatically.

Enjoy your meal!