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Roast Chicken with Potato Wedges (histamine-free)

5 from 2 votes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 234 kcal

Ingredients
 

  • 1 Roast Chicken
  • 2 tsp Salt
  • 2 tsp Paprika
  • 1 pinch Black pepper from the mill
  • 1 clove Fresh garlic
  • 1 stem Staudensellere
  • 0,25 Green pepper
  • 0,25 Red pepper
  • 100 ml Vegetable broth hot
  • 1 Roasting foil / roasting tube
  • 4 Potatoes
  • 1 sprig Rosemary fresh
  • 1 tsp Salt
  • 2 tbsp Olive oil

Instructions
 

  • Wash the chicken thoroughly, rub the inside and outside with plenty of salt, pepper and finally rub with paprika.
  • Prepare the roasting tube (seal 1 side), then place the chicken in it.
  • Roughly chop the onion, garlic and celery and place around the roast chicken.
  • Pour in the vegetable stock, inflate the roasting tube a little (works well with a drinking straw!) And close as instructed.
  • Fry in the oven at 200 ° C for about 60 minutes
  • Open the roasting tube, remove the chicken and cut in half. Then let it get crispy for another 10 minutes (top heat / grill). Note: If you like, you can pour the brew into a saucepan and use a hand blender to turn it into a strong sauce
  • After the chicken is in the oven: peel and quarter the potatoes and place in a roasting pan. Pluck the sprig of rosemary and, if necessary, chop rosemary needles and sprinkle over the potato quarters.
  • Mix some water with olive oil and pour on.
  • After about 15 minutes, place the potatoes on the bottom shelf of the oven under the chicken so that the chicken and potatoes are cooked through at the same time.
  • After 45 minutes, remove from the oven, season with salt and to glaze in 1 teaspoon of olive oil. Serve as an accompaniment to the chicken.

Nutrition

Serving: 100gCalories: 234kcalCarbohydrates: 1.8gProtein: 0.5gFat: 25.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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