🍽️ Crispy Chicken with Oven Potatoes

Name: Crispy Chicken with Oven Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 750 g large waxy potatoes; 3 garlic cloves; 2 tbsp olive oil; 1 tbsp paprika powder (preferably smoked Spanish); salt; pepper; 1 organic lemon; 4 sprigs thyme; 1.75 kg chicken (preferably organic, 1 chicken); 0.5 bunch flat-leaf parsley

736 kcal · 30 min · 4 servings

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Ingredients

750 g large waxy potatoes
3 garlic cloves
2 tbsp olive oil
1 tbsp paprika powder (preferably smoked Spanish)
salt
pepper
1 organic lemon
4 sprigs thyme
1.75 kg chicken (preferably organic, 1 chicken)
0.5 bunch flat-leaf parsley

Instructions

1. Wash the potatoes thoroughly and peel them.
2. Cut the peeled potatoes into cubes approximately two to three centimeters in size.
3. Peel the garlic and chop it very finely.
4. Take a large piece of baking paper, lightly moisten it, and place it on a baking tray.
5. Place the potato cubes into a bowl.
6. Add the chopped garlic, one-third of the olive oil, paprika powder, some salt, and pepper.
7. Mix everything well so that the potatoes are seasoned evenly.
8. Pile the seasoned potatoes in the center of the prepared baking tray.
9. Wash the lemon thoroughly.
10. Pierce the lemon several times with a meat fork or a needle.
11. Wash the thyme and shake it dry.
12. Rinse the chicken under cold water.
13. Pat the chicken dry with kitchen paper.
14. Season the cavity of the chicken with salt and pepper.
15. Place the pierced lemon and the thyme into the cavity.
16. Salt and pepper the outer skin of the chicken as well.
17. Optionally tie the chicken legs together with kitchen twine.
18. Place the chicken directly on top of the potato bed on the tray.
19. Drizzle the remaining olive oil over the chicken.
20. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
21. Roast the chicken until crispy for one hour and 15 to 90 minutes.
22. Remove the chicken from the oven after the cooking time.
23. Place the chicken on a large piece of aluminum foil.
24. Remove the lemon from the cavity.
25. Halve the lemon and squeeze the juice over the chicken.
26. Wrap the chicken in the aluminum foil, but leave a small opening at the top for the steam.
27. Let the chicken rest for about five minutes.
28. Spread the potatoes out a bit flatter on the baking tray.
29. Put the tray with the potatoes back into the oven for another five minutes.
30. Wash the parsley and shake it dry.
31. Pluck the parsley leaves from the stems and chop them finely.
32. Sprinkle the chopped parsley over the finished potatoes.

Nutrition per serving

kcal: 736
Protein: 81 g · Fett/Fat: 33 g · Carbs: 25 g