Roast chicken with African-Oriental spices

Ingredients for 2 servings:

• 1 roast chicken
• 6 tsp, heaped spice mix *
• 4 tbsp oil e.g. olive oil or frying oil
• 1 large onion(s)
• 6 medium-sized potatoes, waxy
• 1 tsp Kala Namak

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 55 minutes; Total time approx. 2 hours 25 minutes

* This spice mix is ​​required: https://www.chefkoch.de/rezepte/3842411585393725/Brathaehnchengewuerz-afrikanisch-orientalische-Crossover-Gewuerzzubereitung.html Clean a whole chicken, fresh or frozen (thawed), under running water and dry with kitchen paper. Then place it in a roasting pan, casserole dish, or frying pan and pour over cooking oil. Then brush and oil it well on all sides with a pastry brush and the oil from the pan. Place a peeled whole onion inside the chicken. If the innards, such as the liver, heart, stomach, or neck, are included, add these as well. Then season generously inside and out with “Braised Chicken Spice – African-Oriental Crossover Spice Mixture.” Cover the seasoned chicken with aluminum foil or baking paper and roast in a preheated oven at 165°C for 45 minutes. During this time, peel, wash, and dry the potatoes. Slice them into fan-shaped potatoes and season with kala namak. After the first 45 minutes, increase the oven temperature to 185°C and add the potatoes. Brush the chicken and potatoes with the oil and cooking juices from the pan. Roast for another 45 minutes. After this time, test for doneness with a toothpick in the chicken and potatoes. If they are not yet cooked, roast for another 15 minutes at this temperature. Then remove the aluminum foil or baking paper and brush again with oil and cooking juices. Then increase the oven temperature to 210°C and roast for another 15 minutes, until the skin is crispy. Be careful not to burn it.