Chicken on carrot and leek vegetables

Ingredients for 2 servings:

• 1 chicken, fresh approx. 1.2kg
• 1 stalk(s) leek
• 400 g carrot(s)
• 400 g potatoes
• 1 onion(s)
• 2 tomatoes
• 100 ml olive oil
• 1 tbsp honey
• 1 clove(s) garlic, chopped
• 1 pinch(s) sweet paprika powder
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

in a Roman pot

First, soak the Römertopf according to the instructions. In the meantime, mix the marinade consisting of olive oil, honey, garlic, paprika, cayenne pepper, salt, and pepper. Cut the chicken into four pieces. After washing and patting dry, brush them thoroughly with the marinade. Peel the potatoes, carrots, and onion, cut them into wedges, and place them on the bottom of the Römertopf. Season with a pinch of salt and pepper. Wash the leek, halve it, and cut it into approximately 10cm long pieces. Quarter the tomatoes and place them on top of the potato and carrot mixture with the leek. Place the chicken pieces on top. Place the Römertopf, lid closed, in a cold oven. Set the oven to 180°C (350°F) with top and bottom heat. After about 75 minutes, remove the lid and brush the chicken again with the remaining marinade. Cook uncovered for another 15 minutes. This will crisp up the skin.