Fried chicken – crispy and spicy

Ingredients for 4 servings:

• 2 roast chickens (organic corn-fed chicken), approx. 1.5 kg each
• some salt and pepper
• 100 g onion(s)
• 1 bulb(s) garlic, young, approx. 60 g
• 60 g clarified butter
• 1 tsp, heaped paprika powder, sweet
• 650 g potatoes, medium-sized, waxy
• 1 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Basic recipe

First, wash the chickens and pat them dry. Then, remove the wing tips so they don’t burn during roasting. Remove the rumps as well. Season the inside of the chickens with salt and pepper and rub them in. First, quarter the onion, then cut it into eighths crosswise. Cut the garlic into eighths as well. Stuff the onion and garlic pieces into the belly cavities of the chickens. Melt the clarified butter in a saucepan and remove from the heat. Stir in the paprika powder to prevent it from burning due to excessive heat. Place both chickens breast-side up on a baking tray and brush them all over with the paprika and season with salt. Roast the chickens for 20 minutes on the second rack from the bottom at 150°C (top/bottom heat) (140°C fan-assisted oven). While the chickens are cooking in the oven, wash the potatoes thoroughly and then dry them. Halve each potato and mix them all together with the oil and salt. Now arrange the potato halves, cut-side up, around the chicken on the baking tray and increase the oven temperature to 180 degrees top/bottom heat (160 degrees fan-assisted). Roast the chicken and potatoes together for another 45 minutes. Tip: For extra crispy skin, brush the chicken regularly with clarified butter or any drippings. Finally, increase the temperature to 210 degrees (190 degrees fan-assisted) for another 15 minutes. Turn off the oven and let the chicken rest for another 5-10 minutes. Halve the chicken using poultry shears and serve with the potatoes.