Mediterranean chicken with sauce

Ingredients for 3 servings:

• 1 large chicken
• 2 large carrots
• 12 small potatoes
• 2 m.-sized onion(s)
• 2 garlic cloves, crushed
• 1 m.-sized tomato(s)
• 150 ml red wine, Lambrusco or sweet
• 150 ml vegetable stock
• 1 tsp thyme
• 2 rosemary sprigs
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped paprika powder, hot
• 5 tsp salt
• 2 tsp, leveled pepper
• 1 tsp margarine

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

a chicken as a feast, simply delicious

Grease a roasting pan or a larger ovenproof dish with a little margarine. Wash the carrots and potatoes thoroughly. Arrange the small potatoes, skin on, in the ovenproof dish. Cut the carrots into roughly 2 cm thick slices and arrange them in the ovenproof dish. Roughly dice the onions and arrange one of them in the ovenproof dish. Wash the chicken and dry it thoroughly. On a small plate, mix the salt, pepper, thyme, and paprika. Remove the stalks from the rosemary and add some to the plate. Season the chicken on all sides and inside with the spice mixture. Now set the oven to 250 degrees Celsius (convection oven). Roughly dice the tomato and mix with the remaining diced onion and rosemary. Stuff the chicken with this mixture. Add the rest of the diced onion and the rosemary to the ovenproof dish. Close the opening in the chicken with a toothpick. Place the chicken breast-down on the bed of vegetables and place it in the oven. After about 20 minutes, add the wine and vegetable stock and roast for another 20 minutes. Then turn the chicken over and roast for 30 minutes at 200 degrees Celsius. Remove the chicken, potatoes, and carrots from the stock. Carve the chicken and keep warm with the carrots and potatoes. Pour the stock into a saucepan and blend it with two pieces of carrot and one potato to make a sauce. Bring to a boil on the stovetop and season with salt and pepper.