Recipe for a roast chicken – Brathendl

Ingredients

• 1 whole chicken, ready to roast
• 2 tbsp olive oil
• 1 tsp paprika powder
• Salt
• Pepper
• 1 kg potatoes
• 5 carrots
• 1 celery
• 400 g mushrooms
• 1 onion
• 4 cloves of garlic
• 6 tbsp olive oil
• 2 rosemary sprigs

Preparation

1. Preheat the oven to 220° C (428° F) with top and bottom heat.

2. Brush a baking tray with olive oil.

3. Wash the chicken, let it drain well, and place it on a baking tray.

4. Now peel and chop the potatoes and celery, and chop the carrots and mushrooms.

5. Peel the onion and also slice it into rings.

6. Peel the garlic and cut it into thin slices.

7. Spread all the vegetables around the chicken on the baking tray.

8. Now drizzle both the chicken and the vegetables with olive oil and season with paprika powder, salt, and pepper.

9. Strip the rosemary from the sprigs and generously scatter it over the meat and vegetables.

10. Cook the chicken and the vegetables in the oven at 220° C (top and bottom heat) for about 60 to 90 minutes.

11. It should have a light crust and the vegetables should also be crispy.