John Myers
Contents
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Ingredients
Wedges:
- 1 sprig Rosemary fresh
- 1 Solo garlic
- 2 tbsp Oil
- 1 tbsp Sweet paprika
- 2 tbsp Salt
- Pepper from the grinder
- 50 g Butter
- 5 small Potatoes
- 1 tbsp Oil
- 1 tsp Sweet paprika
- 1 tsp Salt
Instructions
- Wash the chicken, pat dry. Finely chop the rosemary needles then mix with the butter and a little salt. Preheat the oven to 150 C ° convection.
- Mix the paprika, salt, oil and pepper. Spread the butter under the skin of the chicken. Cut the garlic into slices and put it under the skin as well, and rub well on all sides with the paprika paste.
- Now place on a grid and put a deep tray underneath. Leave the chicken in the oven for about 2 hours, dousing it with a little water from time to time.
- For the wedges, wash, dry and quarter the potatoes. Mix the paprika with oil and salt, turn the potatoes in it and then place on a baking tray lined with baking paper and place at 180 ° C until the potatoes are cooked. About half an hour.
- Serve everything with creme fraiché.
Nutrition
Serving: 100gCalories: 520kcalCarbohydrates: 5.7gProtein: 2.5gFat: 55.1g
