Berliner Wiesn-Broiler with vegetables and potatoes from the oven

Ingredients for 4 servings:

• 1 roast chicken (broiler), approx. 1.4 kg
• 2 liters of water, cold
• 14 g salt
• 12 g sweet paprika powder
• 3 bay leaves
• 6 allspice berries
• 500 g carrot(s)
• 250 g celery
• 1 kg potatoes, small, e.g. La Ratte, Grenaille, Bamberger Hörnchen)
• 2 onions
• ½ bunch parsley
• 20 ml rapeseed oil or sunflower oil
• salt and pepper

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours

Prepare the roast chicken one day in advance. First, remove the thawed broiler chicken from its packaging and remove the bag of giblets. These are usually found inside the roast chicken. Then, pat the chicken dry with a paper towel and set aside. For the brine, use a container large enough to hold the entire chicken. Pour in the cold water, then add the salt, paprika, allspice, and bay leaves. Whisk everything together until the salt dissolves. Place the chicken in the brine, ensuring it is completely covered. Cover the entire container and refrigerate for at least 12 hours. After 12 hours, remove the chicken from the brine and drain well, patting it dry if necessary. The chicken is now oven-ready. Discard the brine. Preheat the oven to 210°C fan/convection oven (alternatively, 230°C top/bottom heat). Halve the roast chicken along the breastbone and place it skin-side up in an oiled ovenproof dish. Sprinkle the skin with salt and then place the dish in the preheated oven. For the side dish, wash and quarter the small potatoes, peel the carrots and cut into coarse strips, peel the celeriac and also cut it into coarse strips, and cut the peeled onion into strips. Place everything in a large bowl. Toss with a little oil, salt, and pepper. Transfer everything to a second ovenproof dish. Reduce the oven to 160°C and place the dish with the potatoes and vegetables in the oven. After about 1 hour, when everything is cooked, increase the oven to 210°C fan/convection oven (230°C top/bottom heat) and brush the chicken with the fat from the dish. Continue roasting until the skin is crispy. In the meantime, finely chop the parsley. Remove the potato pan from the oven and carefully stir in the parsley. Then remove the crispy roast chicken from the oven and everything is ready to serve. A few small tips: When cutting the celery and carrots, you can use the potato quarters as a guide. This way, everything will cook the same way. The chicken crisps up better after brushing it with top/bottom heat. If your oven has a grill function, you can turn it on after brushing it. You can find the recipe on our YouTube channel here: https://www.youtube.com/watch?v=khX-yWHdwdA&t=1143s It was tested in October 2020.