Ingredients for 4 Servings
For the roast chicken
- 1 chicken (about 1.5 kg)
- 2 tbsp oil
- 1 tbsp salt
- 2 tbsp sweet paprika powder
- 100 ml STROH 60
- 1 dash black pepper
- 1/8 l chicken stock
- 2 garlic cloves
- 2 bay leaves
- thyme
For the potato wedges
- 500 g russet potatoes
- 3 tbsp oil
- salt
- 2 tbsp sweet paprika powder
- 2 bay leaves
- 2 garlic cloves
Preparation
- Preheat the oven to 200 °C fan.
- Marinate the chicken with STROH and grease it with oil. Season it with salt from the inside out, rub it in with paprika powder. Add pepper to the inside. Using a butcher’s twine, tie together the thighs.
- Put the chicken in an oven safe dish, with the chicken breasts facing down.
- Add chicken stock, garlic, thyme and bay leaves.
- Put the chicken in the oven and roast it for 45 minutes (a chicken should be roasted for 1 hour for each kilogram of meat – a 1.5 kg chicken needs about 90 minutes).
- Wash the potatoes well (do not peel them).
- Cut potatoes into quarters or eights (depending on the size) and season them with oil, salt and paprika powder.
- After 45 minutes, rotate the chicken, the breasts should face up. Add the potato wedges to the chicken and roast everything for another 45 minutes.
- Finely cut the chicken in pieces, season with pepper. Serve with chicken juice.
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