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.