Oriental flat chicken with sweet and spicy oven-baked vegetables

Ingredients for 4 servings:

• 1 chicken, preferably fresh, even better a corn-fed poulard
• 1 lemon(s), juice, organic and zest
• 6 tbsp rapeseed oil
• 6 tbsp soy sauce
• 3 tbsp honey, liquid or creamy
• 2 tsp salt
• ½ tsp curry powder
• ½ tsp paprika powder, hot
• ½ tsp sweet paprika powder
• 1 garlic clove(s)
• 600 g sweet potatoes
• 500 g date tomatoes or cherry tomatoes
• 250 g mushrooms
• 1 eggplant(s)
• 1 zucchini
• 1 pack of feta cheese, approx. 150 – 250 g
• 1 bunch of flat-leaf parsley
• 5 stalks of chives

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

light summer dish, for a deep baking tray

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Cut the chicken open along the back, wash, clean, and pat dry. Flatten it with your hand onto a deep baking sheet. Wash the lemon and grate some of the lemon zest. Squeeze the lemon. Mix together the lemon juice, honey, oil, paprika, garlic, curry (I use Johannes King’s curry, but it should be used with caution; it’s better to use half the amount first), salt, and half a teaspoon of lemon zest. Divide the marinade. Brush the chicken with half of the mixture. Once the oven has reached the right temperature, place the chicken on the middle rack of the oven. Total cooking time is 50 to 60 minutes, depending on the size. Peel the sweet potatoes and dice them, as well as the eggplant and zucchini. Wash and halve the mushrooms, depending on their condition and size, and peel off the skin from the heads if necessary. Halve the tomatoes. Place the vegetables in a bowl and mix with the remaining marinade. After about 20 to 25 minutes, add the chicken to the baking tray and roast it. Cut the feta cheese into cubes or roughly crumble it with your fingers or a fork and mix with the finely chopped chives and parsley. Spread this mixture over the prepared vegetables on the baking tray before serving. We serve it with lukewarm peppermint tea, but that’s a matter of taste.