Crispy fried chicken with roast potatoes and salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash chicken inside and out and pat dry with kitchen paper. Rub inside and outside with salt, pepper and paprika. Wash lemons, rub dry and prick several times with a knife. Wash thyme and dab dry, put some stems aside for garnishing. Stuff the chicken with lemon and thyme. Plug openings with wooden skewers. Tie the legs together with kitchen string.

2. 2

   Place the chicken with the breast side down on a fat pan of the oven rinsed with water. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 70-80 minutes. Turn the chicken halfway through the baking time. In the meantime, cook potatoes in sufficient boiling water for about 15 minutes. Peel shallots and possibly halve them. Wash the tomatoes, dab dry and possibly halve them. Drain potatoes, rinse and peel. Cut potatoes into slices. Heat clarified butter in a pan. Fry bacon in it until crispy, take it out. Add potatoes to the frying fat and fry on both sides until golden brown. Season with salt and pepper. Add breakfast bacon.

3. 3

   Drain potatoes, rinse and peel. Cut potatoes into slices. Heat clarified butter in a pan. Fry bacon in it until crispy, take it out. Add potatoes to the frying fat and fry on both sides until golden brown. Season with salt and pepper. Add breakfast bacon. Heat olive oil in a frying pan. Sauté shallots and tomatoes for 2-3 minutes. Season with salt and pepper. Arrange chicken, fried potatoes and shallots vegetables. Garnish with thyme and lemon slices. Serve with mixed salad

4. 4

   Heat olive oil in a frying pan. Sauté shallots and tomatoes for 2-3 minutes. Season with salt and pepper. Arrange chicken, fried potatoes and shallots vegetables. Garnish with thyme and lemon slices. Serve with mixed salad

5. 5

   Attention: 5 tablespoons of chicken fat have been deducted

Nutrition Facts

KCAL
610 kcal

CARBS
40 g

FATS
24 g

PROTEINS
59 g