John Myers
Roast Chicken with Potato Wedges (histamine-free)
The perfect roast chicken with potato wedges (histamine-free) recipe with a picture and simple step-by-step instructions.
- 1 Roast Chicken
- 2 tsp Salt
- 2 tsp Paprika
- 1 pinch Black pepper from the mill
- 1 toe Fresh garlic
- 1 Stalk Staudensellere
- 0,25 Green pepper
- 0,25 Red pepper
- 100 ml Vegetable broth hot
- 1 piece Roasting foil / roasting tube
- 4 Potatoes
- 1 branch Rosemary fresh
- 1 tsp Salt
- 2 tbsp Olive oil
- 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.
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