Fried chicken with cucumber-potato salad
easy
75 mins
75 mins
Ingredients
- 2 chickens ready to cook (à approx. 1 kg)
- 7-10 Tbsp Salt
- 20 g Butter or margarine
- 1 TEASPOON Sweet peppers
- 2 untreated lemons
- 750 g waxy potatoes
- 1 small onion
- 250 g Cucumber
- 1 TABLESPOON Oil
- 100 ml Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 1-2 TEASPOONS Lemon juice
- 1 pinch Sugar
- 5 Stem(s) Dill
- 7-10 Tbsp Lemon and parsley
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken and season with salt inside and out. Tie legs and wings together with kitchen string. Melt the fat, stir in the paprika and spread on the chicken. Wash lemons hot and quarter them.
- 2
Fill the chicken with the lemons. Put 3 tablespoons of water in a fat pan of the oven. Place the chicken with the breast side down. Roast in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for about 1 hour.
- 3
Turn the chicken after about 30 minutes. Meanwhile wash potatoes and cook in boiling water for about 20 minutes. Peel and finely chop the onion. Wash and clean the cucumber and slice it into thin slices. Drain potatoes, rinse and peel.
- 4
Let it cool down a little and cut it into slices. Heat the oil in a pan and sauté the onion. Deglaze with broth, bring to the boil once and remove from the heat, add potato and cucumber slices.
- 5
Season with salt, pepper, lemon juice and sugar. Leave to stand for about 30 minutes. Wash the dill, dab dry and, except for 2 stems for garnishing, pluck into little flags. Fold into the potato salad.
- 6
Cut the chicken in half. Arrange chicken and potato salad on plates. Serve garnished with lemon, dill and parsley.
Nutrition Facts
830 kcal
31 g
43 g
78 g
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