Grandma's roast chicken from the oven

Ingredients for 4 servings:

• 1 poulard(s) or large chicken
• 2 apples
• 4 potatoes
• 3 onions
• Sunflower oil
• 3 tbsp lovage
• 3 tbsp savory
• 3 tbsp parsley, dried
• 6 cl brandy
• Paprika powder, sweet
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

simple, traditional, rustic

Peel and eighth the onions, peel the potatoes and apples, and cut them into small pieces. Place them in a casserole dish and toss to combine. Clean the poultry, remove the tail with the fat glands, and cut the poultry in half. In a bowl, mix about 1 tablespoon of salt, a little pepper, the lovage, the savory, and the parsley. Add 1 tablespoon of oil and stir to create a curly mixture. Generously rub the insides of the chicken with this mixture and place the halves, breast-side up, on top of the vegetables in the casserole dish. Pour 2 tablespoons of oil over each half. In a small bowl, mix 1 tablespoon of salt, pepper, and 3 tablespoons of paprika. Sprinkle this mixture over the chicken halves, then massage it into the oil and into the poultry. Preheat the oven to 150°C and place the meat in the oven for 30 minutes. In a bowl, mix 1 tablespoon of salt with the brandy and 2 tablespoons of paprika. After the first half hour, brush the poultry with the brandy spice tincture. Return to the oven for another 30 minutes, then brush and continue cooking for another 30 minutes. For the final 30 minutes, turn on the grill and turn up the temperature to 180°C. The total baking time in the oven is now 2 hours. Serve best with a fresh salad and rustic sourdough bread.