Sunday chicken with pumpkin

Ingredients for 2 servings:

• 1 m.-large chicken, organic
• 1 m.-sized Hokkaido pumpkin(s) or alternatively two corn cobs
• 10 small potatoes
• 5 large carrots
• 1 large apple
• 1 small onion(s)
• 1 small garlic clove(s)
• 1 handful of garden herbs, as desired
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tsp paprika powder
• 4 tbsp olive oil
• 1 tbsp soy sauce

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

just put everything in the oven

First, wash the chicken and then pat it dry. Prepare a stuffing from the apple, onion, and garlic clove. Cut everything into small pieces and place it inside the chicken. Wash and trim the side dishes, cut the carrots into approximately 4 cm pieces, cut the Hokkaido into approximately 10 pieces (if you don’t have any pumpkin, quarter two corn cobs), and leave the potatoes whole if they’re small enough. Larger potatoes can be halved or quartered if necessary. Place the side dishes in a baking dish, add a little salt and pepper, and mix everything with the olive oil and soy sauce using your hands. Sprinkle the chopped herbs on top. Score the chicken’s legs and breast with a knife, rub them with a little oil, salt, and paprika, and place them on top of the vegetables. Place the dish in the oven at approximately 150°C – 180°C (convection oven) for about one hour. After this time, the chicken and side dishes should be cooked through. Then, preheat the oven to 220°C and bake the chicken until golden brown for 10 minutes. Adjust the temperature if necessary to prevent the vegetables from burning.