Chicken in Bundt Cake

Gugelhupfform 24 cm in diameter, seal the chimney opening with aluminum foil, peel the potatoes, wash and roughly dice. Peel the garlic. Mix both in a large bowl with 2 tablespoons of olive oil, rosemary, thyme, a good 1/2 teaspoon of sweet paprika, 1 slightly heaped pepper and a little pepper. Spread the potatoes in the bundt pan.

Wash the chicken and pat dry well. Season the inside with a level teaspoon of salt and a little pepper. Place the chicken in the bowl. Mix 1 lightly heaped teaspoon salt, a little pepper and 2 tablespoons olive oil. Put paprika oil on the chicken and rub it all over. Place the chicken with the belly opening on the chimney of the Gugelhupf tin and place the tin on a baking sheet. Fry in the preheated oven on the lower rail with an electric stove 200 degrees, convection 175 degrees for about 1 3/4 hours. Cover with aluminum foil after 1 hour so that the chicken does not burn on top.

Carefully take the chicken out of the bundt pan, serve with the potatoes on a large platter. Ketchup and sour cream or tzatiki go well with this