Garlic-herb chicken

Name: Garlic-herb chicken
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 Branches of rosemary; 50 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic tubers; 2 TABLESPOONS Sweet peppers; 1 TEASPOON Cayenne pepper; 1 (approx. 1.5 kg) Farmer chicken; 2 TABLESPOONS Sunflower oil; 1 kg Potatoes; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 Branches of rosemary
50 g soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic tubers
2 TABLESPOONS Sweet peppers
1 TEASPOON Cayenne pepper
1 (approx. 1.5 kg) Farmer chicken
2 TABLESPOONS Sunflower oil
1 kg Potatoes
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary, shake dry, remove the needles, except for something to garnish, pluck from the twigs and chop finely. Mix butter and rosemary, season with salt and pepper. Peel 4 cloves of garlic, cut into slices. Mix 2 tablespoons salt, paprika and cayenne pepper
2
Wash chickens thoroughly inside and out, dab dry. Carefully remove the skin of the breast from the neck away from the meat. Spread rosemary butter and garlic slices on the breast meat. Tie the legs together. Rub chicken with oil and spice mixture all around. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours on the oiled fat pan of the oven
3
Wash the potatoes thoroughly. Halve the garlic bulb crosswise and / or remove the cloves individually. Spread the potatoes and garlic around the chicken about 40 minutes before the end of the cooking time. Arrange chicken and potatoes on a plate. Garnish with rosemary