Garlic chicken with rosemary potatoes

Ingredients for 2 servings:

• 1 chicken (approx. 1,200 g – 1,400 g)
• 6 m.-sized potatoes
• e.g. rosemary, fresh
• 1 bulb(s) garlic
• 4 tbsp olive oil
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Delicious from the oven

Wash the chicken, pat dry, and cut in half. Place the two halves in an ovenproof dish, skin-side up. Place 1 sprig of rosemary and 3-4 peeled garlic cloves under each chicken. Brush the potatoes and cut them into eighths (do not peel!), then arrange them around the chicken halves in the dish. Make a marinade from the oil and spices and brush well over the potatoes and chicken. Peel and roughly chop the remaining garlic, then divide it between the potatoes. Sprinkle the rosemary over the potatoes as desired. Place the whole thing in a preheated oven at 200°C (top/bottom heat) for about 60 minutes until crispy. Tip: If you have a grill, you can turn it on about 10 minutes before the end of the cooking time. The chicken is done when a clear liquid runs out when pierced or the meat falls away from the leg bone. This way, the chicken will be super crispy and incredibly juicy on the inside. An absolute treat for garlic lovers. A fresh mixed salad goes well with it.