Roast chicken with kohlrabi fries

Ingredients for 2 servings:

• 1 roast chicken, halved
• 1 kohlrabi
• 2 tbsp butter
• 4 tbsp rapeseed oil
• 1 tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 1 tsp curry powder
• salt and pepper
• chili flakes
• Garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Low carb and Paleo

Melt butter in a pan, stir in 2 tablespoons of oil, both paprika powders, and the curry powder, season with salt and pepper, and remove from the heat. Wash the roast chicken, pat dry, season inside with salt and pepper, brush outside with two-thirds of the prepared paprika butter, place in a large casserole dish, and pour in 300 ml of water. Place the casserole dish in the oven and cook the roast chicken at 150°C for about 30 minutes. Peel the kohlrabi and cut into fries. Mix 2 tablespoons of oil with salt, pepper, garlic, and chili powder, and toss the kohlrabi sticks with the oil mixture in a large bowl. After the chicken has cooked for 20 minutes, add the kohlrabi fries to the oven. Increase the oven to 170°C. After another 10 minutes, brush the chicken again with the paprika butter and roast for another 30 minutes. Then, use a wooden skewer to pierce the meat between the breast and thigh. When the juices run clear, the roast chicken is ready. Serve with the kohlrabi.