Crispy fried chicken

Name: Crispy fried chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 1 ready-to-roast chicken; 7-10 Tbsp (about 1.3 kg); 7-10 Tbsp salt, pepper, paprika; 2 red peppers; 2 (approx. 400 g) Courgette; 500-750 g Potatoes; 3 medium-sized onions; 1 TEASPOON Vegetable broth; 1-2 Branches of rosemary; 7-10 Tbsp and 2 bay leaves; 7-10 Tbsp or 1/2-1 teaspoon dried; 7-10 Tbsp Herbs of Provence

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

1 ready-to-roast chicken
7-10 Tbsp (about 1.3 kg)
7-10 Tbsp salt, pepper, paprika
2 red peppers
2 (approx. 400 g) Courgette
500-750 g Potatoes
3 medium-sized onions
1 TEASPOON Vegetable broth
1-2 Branches of rosemary
7-10 Tbsp and 2 bay leaves
7-10 Tbsp or 1/2-1 teaspoon dried
7-10 Tbsp Herbs of Provence

Directions

1
Wash the chicken and pat dry. Season inside and out with salt, pepper and paprika
2
Place the chicken in a large roaster or on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: Stu-fe 3) for 1-1 1/4 hours until golden brown
3
Meanwhile wash and clean the peppers and courgettes. Cut the bell peppers into pieces and the zucchini into thick slices. Peel, wash and quarter the potatoes. Peel onions and cut into slices
4
Dissolve the stock in 1/4 l hot water. Wash the rosemary and remove the needles. Add the vegetables, potatoes, onions, stock and herbs to the chicken about 40 minutes before the end of the cooking time and cook until done. Turn more often
5
Drink: light red wine