Crispy fried chicken on the stand

Ingredients for 3 servings:

• 1 roast chicken, organic, approx. 1.5 kg
• ½ lemon(s)
• some thyme sprigs
• 300 g potatoes, small, new
• 1 eggplant(s)
• 1 fennel bulb(s)
• 4 garlic cloves with peel
• 1 tsp, heaped salt, coarse
• 1 pinch(s) of pepper
• 3 tbsp olive oil
• 1 tsp, heaped chicken seasoning
• 0.2 liters of beer

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with potatoes, eggplant and fennel

Preheat the oven to 200°C (top/bottom heat). Mix the roast chicken seasoning and olive oil in a cup. Wash the chicken, brush on the oil and seasoning mixture, and lightly pepper the chicken. Push half a lemon and the thyme sprigs into the abdominal cavity. Place the chicken on a chicken rack that can also hold the vegetables and has a depression in the middle for pouring liquid. Pour the beer into the depression. This keeps the meat moist, but the rack still gives it a nice crispy crust. Cut the vegetables into fairly small pieces and place them in the rack. Place everything in the oven and cook the chicken with a meat thermometer inserted. The internal temperature should be between 80-85°C (176-185°F). This takes about 1 hour. Brush the chicken occasionally with the olive oil and seasoning mixture.