Grilled Chicken with Two Kinds of Paprika Relish and Rosemary Potatoes

The grilled chicken:

1. Mix half of the grill spice with 100 ml of sunflower oil and rub it into the chicken (inside and outside). Let the marinade soak in the fridge overnight.
2. The next day rub the chickens again, stick the herbs in and place on the grill skewer. Tie the wings to the chickens with the cord.
3. Then grill for between 60 and 80 minutes, depending on the thickness (preferably charcoal, with an electric grill the cooking time can vary even more).
4. Keep rubbing the chickens while they are grilling, taking care not to burn the outside. After the cooking time, remove and cut the chicken.

The Relish:

1. Clean, wash and dice the peppers separately. Peel the onions and finely dice them.
2. For the green relish, heat 2 tablespoons of oil. Steam half of the onions in it until translucent. Add the green pepper cubes and peppercorns and cook covered for 4-5 minutes.
3. In the meantime, for the red relish, clean, wash, core and finely chop the chilli pepper and heat the remaining oil. Sauté the remaining onions and the chilli in it. Add the red pepper cubes and cook covered for 4-5 minutes.
4. Mix the red and green relish with 6 tablespoons each of vinegar, 4 tablespoons of water, about 1/2 teaspoon of salt and 2 teaspoons of sugar.
5. Boil for approx. 40 minutes at a time, stirring, until the mixture becomes thick. Season to taste with salt and pepper. Possibly puree.

The rosemary potatoes:

1. Cook the potatoes for 15 minutes, peel them and then season with marjoram, pepper and salt. Then place in an oiled roasting pan.
2. Cover with rosemary and drizzle with olive oil.
3. Let it brown for 15 minutes at 150 degrees.