Fried chicken Diablo

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the herbs and shake dry. Remove parsley leaves from 1 stalk, thyme leaves from 2 stalks and rosemary needles from 1/2 branch and chop finely. Clean the chilli, cut lengthwise, wash and remove seeds. Cut the pods into small pieces. Cream butter with the whisk of the hand mixer. Add chilli and chopped herbs, season with salt and pepper

2. 2

   Cut the chicken into 8 pieces (upper and lower leg, breast, wings). Spread 1 teaspoon of butter under the skin of each leg. Mix the chicken parts, paprika powder, salt and 2 tablespoons of oil in a bowl

3. 3

   Place the legs on a greased baking tray and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Refrigerate remaining chicken parts. Wash potatoes thoroughly and cut into slices. Mix potatoes, 2 tablespoons of oil, remaining herbs and salt in a bowl. Add the chicken breast, wings and potatoes to the legs about 35 minutes before the end of the cooking time.

4. 4

   Roughly chop the remaining parsley leaves. Wash the tomatoes and cut them in half horizontally. Season tomato halves with pepper and a little salt and sprinkle with cheese. After 45 minutes, also place the tomato halves on the baking tray. Brush the chicken parts with butter and bake under the hot grill for about 10 minutes until crispy and golden brown. Sprinkle with the rest of the parsley before serving

Nutrition Facts

KCAL
760 kcal

CARBS
35 g

FATS
51 g

PROTEINS
38 g