Roast chicken with parsley filling
very easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 people:
- 2 corn chickens ready to cook (à approx. 1.3 kg)
- 2 Federation flat leaf parsley
- 6 Shallots
- 7-10 Tbsp Paprika powder
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 600 g Potatoes
- 2 TABLESPOONS Rapeseed oil
- 2 TABLESPOONS good oil (e.g. grape seed oil)
- 2 stem(s) Basil
- 400 g ripe tomatoes
- 2 TABLESPOONS Fruit vinegar
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash chickens inside and outside. Wash parsley, shake dry, chop. Peel and chop 4 shallots. Mix 3 tsp. paprika and 1 tsp. salt and pepper each. Season chicken inside and outside with the paprika mix and massage in. Fill with parsley, up to 1 tbsp, and diced shallots. Roast in a hot oven for about 1 hour. If the chickens are not yet cooked, turn the temperature down to 175 °C, roast for another 15 minutes.
- 2
Wash the potatoes thoroughly and boil them with their skins for about 20 minutes. Then drain, rinse with cold water and remove the skin. Cut the potatoes into bite-sized cubes. Heat 2 tablespoons of rapeseed oil in a large frying pan. Fry the potatoes for about 10 minutes while turning. Season with salt and pepper. Sprinkle the rest of the parsley on top and toss the potatoes
- 3
For the tomato salad peel 2 shallots and dice them finely. Wash the basil, shake dry and chop finely. Wash and quarter the tomatoes. Mix vinegar, salt, pepper and sugar. Fold in grape seed oil. Mix the diced shallots, tomatoes and basil with the vinaigrette. Halve the chicken and serve with potatoes and tomato salad
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