Tuscan-style chicken

Ingredients for 4 servings:

• 1 chicken, fresh, approx. 1700 g
• 250 g shallot(s)
• 2 bulbs garlic, fresh
• 1 jar dried tomatoes in oil
• 2 sprigs rosemary, fresh
• ½ handful of fresh thyme
• 600 ml white wine, dry
• salt and pepper
• Paprika powder
• 2 tbsp balsamic vinegar, high quality

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Cut through the backbone of the chicken with poultry shears. Flatten the chicken by firmly pressing down on the breastbone, wash, dry, and season inside and out with salt, pepper, and paprika. Pour 1 tablespoon of tomato oil from the tomato jar into a low roasting pan and place the chicken on top. Add the shallots and the pickled tomatoes. Cut open the garlic bulbs along the root side. Peel back a layer of skin and add it to the chicken, cut-side down. Pour in a little wine and add the rosemary and thyme. Roast in a preheated oven at 180 degrees Celsius for about 75 minutes. Brush the chicken with tomato oil occasionally. Pour in the white wine. Be careful that the spices and tomatoes do not blacken. Season with balsamic vinegar after about 75 minutes. The chicken is done when you can carve it with a spatula. We serve it with pizza bread or baguette.