- 750 g Potatoes
- 3 Garlic cloves
- 8 tbsp Olive oil
- 3 Branches Rosemary fresh
- 2 kg Chicken
- Peel the potatoes and cut into 1 cm thick slices. Halve the garlic cloves. Spread everything on a baking sheet lined with baking paper. Salt and drizzle with a little olive oil. Scatter the needles from the rosemary sprigs over the top.
- It is best to cut the chicken in half with poultry scissors. Cut out the spine and cut off the wings. Place the chicken halves on the potatoes, season with salt, pepper and sprinkle with paprika, drizzle with olive oil. Massage in the oil with your hands. Roast in a hot oven at 200 degrees (convection not recommended) on the middle rack for 60 minutes. If they do not have the desired tan at the end, brown them for a few minutes under the hot oven grill.
- I served a delicious bean salad with it. You can also serve vegetables.
Serving: 100gCalories: 148kcalCarbohydrates: 4gProtein: 16.5gFat: 7.3g