Roast chicken Ruhrpott

Ingredients for 4 servings:

• 1 large chicken
• salt and pepper
• Paprika powder, sweet
• some sunflower oil
• possibly curry powder
• 1 bunch of spring onions
• 3 bell peppers, red, yellow, orange
• 300 g mushrooms
• 300 g Brussels sprouts
• 300 g carrot(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

from the Roman pot

Thoroughly soak a Roman pot and lid in water. Defrost the roast chicken if necessary, wash it thoroughly, and dry it. Brush it with oil and massage it into the inside as well. Rub it generously inside and out with salt, pepper, and paprika. If you like, use potato salt. If you want to add curry, dissolve the curry powder in a little boiling water and brush it onto the chicken before adding the salt and pepper, so the curry penetrates the pores and develops its aroma. Then place the chicken in the still-damp Roman pot and, if desired, surround it with the cleaned vegetables or place the chicken on top. You can also use canned vegetables or substitute other varieties, depending on your taste. Cook the closed Roman pot for about 60 minutes at 250°C (top/bottom heat) in an oven that has not been preheated, then reduce the temperature to about 160°C (320°F) and cook for another half hour. At the end of the cooking time, roast uncovered for about 15 minutes at about 160 degrees so that the skin becomes quite crispy.