Friedhelm's roast chicken

Ingredients for 4 servings:

• 2 large chickens (roast chicken)
• 1 ½ kg potatoes
• 1 bunch of spring onions
• 2 onions
• 2 garlic cloves
• 3 bell peppers (roasted)
• 1 eggplant(s)
• 1 apple
• 1 tsp pepper, mixed seeds
• Salt
• Paprika powder
• 1 tsp, sautéed rosemary
• 1 tsp sautéed thyme
• 5 tbsp olive oil
• Spice mix (chicken seasoning salt)
• possibly tomato(s)
• possibly Parmesan

Instructions

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

with potatoes, spring onions, zucchini, etc.

Peel and wash the potatoes, and quarter or eighth, depending on their size. Boil the potatoes in salted water for 10 minutes. Meanwhile, rinse the roast chicken with water, dry thoroughly, and sprinkle the insides with chicken seasoning salt. Shake gently to distribute the seasoning. Preheat oven to 200°C. Use a mortar and pestle to make a marinade with crushed garlic, salt, paprika, pepper, rosemary, thyme, and olive oil, and brush the roast chickens with it. In a large baking dish, pour the drained potatoes, quartered onions, and the remaining marinade over the potatoes, and mix. Place the roast chickens on top of the potatoes and bake in the oven for 45 minutes. While the roast chicken is simmering in the oven at 200°C, chop the spring onions, zucchini, eggplant, apple, and bell peppers to taste. After 45 minutes, mix them with the potatoes and return everything to the oven for another 20 minutes at 200°C. If you like, you can sprinkle tomato slices with Parmesan cheese and place them on top of the potatoes, then cook for another 20 minutes.