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🍽️ Crispy Rosemary Chicken

563 kcal · 30 min · 4 servings

Ingredients

• 1 small garlic bulb
• 5 rosemary sprigs
• 7 tbsp olive oil
• 0.5 tsp paprika powder (sweet)
• 1 large chicken (approx. 1.2 kg, without innards)
• salt
• pepper (from the mill)
• 300 g young carrots
• 500 g small potatoes

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Separate the garlic bulb into individual cloves.
3. 3. Peel two garlic cloves and chop them finely.
4. 4. Press the remaining garlic cloves flat.
5. 5. Wash the rosemary sprigs under running water.
6. 6. Pat the rosemary sprigs dry with a kitchen towel.
7. 7. Finely chop the needles from two rosemary sprigs.
8. 8. Mix two tablespoons of olive oil with the chopped garlic.
9. 9. Add the chopped rosemary to the oil-garlic mixture.
10. 10. Stir paprika powder into the marinade.
11. 11. Wash the chicken inside and out.
12. 12. Pat the chicken dry with a kitchen towel.
13. 13. Season the chicken with salt and pepper.
14. 14. Rub the chicken thoroughly with the marinade.
15. 15. Add three tablespoons of oil to a baking dish.
16. 16. Place the marinated chicken in the baking dish.
17. 17. Add the flattened garlic cloves to the dish.
18. 18. Place the rosemary stems in the baking dish.
19. 19. Roast the chicken in the oven for 60 to 80 minutes.
20. 20. Brush the chicken with olive oil repeatedly during the roasting time.
21. 21. Wash the carrots under running water.
22. 22. Wash the potatoes under running water.
23. 23. Peel the carrots and potatoes if desired.
24. 24. Add the carrots and potatoes to the chicken after about 30 minutes of roasting time.
25. 25. Mix the vegetables with the garlic and oil at the bottom of the dish.
26. 26. Finish cooking the vegetables together with the chicken.
27. 27. Remove the cooked chicken from the oven.
28. 28. Let the chicken cool briefly.
29. 29. Serve the chicken.

Nutrition per serving

• kcal: 563
• Protein: 63 g · Fett/Fat: 19 g · Carbs: 32 g