Crispy roast chicken in a roasting pan

Ingredients for 2 servings:

• 1 frozen roast chicken (approx. 1.5 kg)
• 70 ml vegetable oil
• 30 g clarified butter
• 2 tbsp paprika powder (rose pepper)
• 2 tsp curry powder
• 1 tsp French fries seasoning mix
• 1 sprig(s) rosemary, dried
• 1 dashes tomato ketchup
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

quick and easy to prepare

Unpack the frozen chicken and let it thaw overnight in the refrigerator. Remove the giblets from the thawed chicken and rinse it inside and out under running water, then pat dry. Season generously with pepper and salt and add a sprig of dried rosemary. The rosemary gives the chicken a light rosemary flavor. Clarify the butter in a saucepan (let it foam), let it cool slightly. Then add the vegetable oil, paprika powder, curry powder, a pinch of salt, French fry seasoning, and a dash of curry ketchup and mix well. Generously brush the chicken with the previously prepared marinade, spreading the thighs and wings to get all the hidden corners. Place wing-side down in a roasting pan and let it marinate in the refrigerator for 1-2 hours. Roast uncovered in a preheated oven (180°C, top/bottom heat) for about 60-70 minutes. Turn after about 30 minutes. Finally, sizzle under the top grill for about 5 minutes per side to crisp the skin. Tip: Don’t brush the skin constantly while cooking, or it won’t crisp up!