German cuisine · Meat & Kebab

Roast Chicken

Crispy oven-roasted chicken with rosemary potatoes.

Ingredients · for 4 servings

• 1 chicken
• Paprika powder
• Butter
• 800 g potatoes
• Rosemary
• Garlic

Instructions

1. Wash the chicken, pat very dry inside and out; preheat the oven to 200 °C.
2. Stir the butter with paprika, salt and pepper and rub the chicken inside and out with it.
3. Peel the potatoes, cut into wedges and place around the chicken in a dish with the rosemary and crushed garlic cloves.
4. Roast for about 60 min, basting with the juices after 30 min; the chicken is done when the juices run clear.
5. Remove from the oven and rest for 10 min so the juices redistribute.
6. Carve and serve with the roasted potatoes and juices.