Roasted chicken
Difficulty
Easy 👌20
min.
Preparation
60
min.
Baking
0
min.
Resting
Ingredients
| 1 | roasting chicken (ready to cook) |
| 400 g | potatoes |
| 400 g | carrots |
| 2 | onions |
| 1 clove | garlic |
| 1 | apple |
| 2 sprigs | rosemary |
| 2 sprigs | thyme |
| 1 tsp | paprika |
| 30 ml | olive oil |
| salt | |
| pepper | |
| olive oil for marinating |
Metric
Imperial
How-To Videos
Utensils
- oven
- cutting board
- knife
- large bowl
- cooking spoon
- small bowl
- brush
- baking dish
- aluminum foil
Nutrition per serving
Cal
479
479
Protein
63 g
63 g
Fat
25 g
25 g
Carb
22 g
22 g
Step 1/6
- 400 g potatoes
- 400 g carrots
- 2 onions
- 1 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
- 1 clove garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- cutting board
- knife
Finely chop garlic, rosemary, and thyme.
Step 4/6
- 1 tsp paprika
- 30 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
- 1 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.
in Berlin