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🍽️ Roast Chicken with Leek and Onions

620 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (kitchen-ready, approx. 1,4 kg)
• 4 tbsp olive oil
• 1 tbsp sweet paprika powder
• salt
• pepper (from the mill)
• butter (for the dish)
• 2 onions
• 2 stalks leek
• 2 tbsp olive oil (for drizzling)
• 500 g waxy potatoes
• 40 g butter
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the chicken thoroughly and pat it dry with a kitchen towel.
3. 3. Cut the chicken into 8 equal pieces.
4. 4. Mix oil, paprika powder, salt, and pepper in a small bowl.
5. 5. Coat the chicken pieces evenly with the spice mixture.
6. 6. Fry the chicken pieces in a pan until browned on all sides.
7. 7. Place the browned chicken pieces in a buttered, ovenproof dish.
8. 8. Peel the onions and quarter them lengthwise.
9. 9. Wash the leek, remove the tough ends, and shake it dry.
10. 10. Cut the leek into pieces about 6 centimeters long.
11. 11. Add the prepared vegetables to the chicken in the dish.
12. 12. Season the vegetables with salt and pepper.
13. 13. Drizzle everything with a little olive oil.
14. 14. Place the dish in the preheated oven and roast for 25 to 30 minutes.
15. 15. Peel the potatoes and rinse them under running water.
16. 16. Halve the potatoes.
17. 17. Boil the potatoes in salted boiling water for 25 minutes until tender.
18. 18. Drain the cooking water and let the potatoes steam dry for a moment.
19. 19. Melt butter in a pan.
20. 20. Add the potatoes to the pan and toss them in the butter.
21. 21. Sprinkle the potatoes with fresh parsley.
22. 22. Toss the potatoes briefly to combine the flavors.
23. 23. Serve the potatoes together with the chicken.

Nutrition per serving

• kcal: 620
• Protein: 64 g · Fett/Fat: 29 g · Carbs: 25 g