Fried chicken, crispy

Ingredients for 4 servings:

• 1 chicken, ready to roast (approx. 1.3 kg) or chicken legs
• 2 red bell peppers
• 2 zucchini (approx. 400 g)
• 500 g potatoes
• 3 m.-sized onion(s)
• 1 tsp vegetable broth, instant
• 1 sprig(s) rosemary
• 2 bay leaves
• ½ tsp dried herbs of Provence
• salt and pepper
• Paprika powder

Instructions

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

Wash the chicken and pat dry. Season inside and out with salt, pepper, and paprika. Place the chicken in a large roasting pan or on the oven tray. Roast in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for 1-1.5 hours until golden brown. Meanwhile, wash and trim the peppers and zucchini. Cut the peppers into pieces and the zucchini into thick slices. Peel, wash, and quarter the potatoes. Peel the onions and slice them into wedges. Dissolve the stock in 1/4 l of hot water. Wash the rosemary and strip off the rosemary needles. Add the vegetables, potatoes, onions, stock, and herbs to the chicken about 40 minutes before the end of the cooking time and cook, seasoning frequently. Toss frequently. Drink: light red wine.