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🍽️ Chicken with Rosemary, Orange, and Potatoes

450 kcal · 30 min · 4 servings

Ingredients

• Parsley, fresh 20 g
• Rosemary, fresh 10 g
• Oranges 2 pcs
• Onions, yellow 2 pcs
• Oregano, dried 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Soup chicken 1 pc
• Potatoes, mostly waxy 1 kg
• Garlic cloves 2 pcs
• Cayenne pepper pinch
• Olive oil 6 tbsp

Instructions

1. 1. Preheat the oven to 150 degrees Celsius with fan.
2. 2. Wash the parsley thoroughly and pat it dry.
3. 3. Pluck the parsley leaves from the stems and chop them finely.
4. 4. Wash the rosemary and dry it.
5. 5. Strip the rosemary needles from the stems and chop them roughly.
6. 6. Rinse the oranges in hot water and cut them into large cubes.
7. 7. Halve the onions, peel them, and cut them into coarse pieces.
8. 8. Place the parsley, half of the rosemary, the orange cubes, and the onion pieces into a bowl.
9. 9. Season the mixture with oregano, salt, and pepper.
10. 10. Mix everything well together.
11. 11. Rinse the chicken inside and out with cold water.
12. 12. Pat the chicken dry with paper towels.
13. 13. Remove the wing tips and the tail from the chicken.
14. 14. Season the chicken inside and out with salt.
15. 15. Fill the chicken with the herb-orange mixture.
16. 16. Place the chicken breast side down in a baking dish.
17. 17. Cook the chicken in the oven for about 35 minutes.
18. 18. Peel the potatoes and wash them.
19. 19. Cut the potatoes into wedges.
20. 20. Halve the garlic cloves with their skins on.
21. 21. Place the potatoes in a bowl.
22. 22. Season the potatoes with salt, pepper, and cayenne pepper.
23. 23. Add the rosemary and garlic to the potatoes.
24. 24. Drizzle the potatoes with olive oil.
25. 25. Mix the potatoes well so they are evenly seasoned.
26. 26. Turn the chicken after 35 minutes.
27. 27. Spread the seasoned potatoes along with the olive oil on the baking sheet.
28. 28. Increase the oven temperature to 170 degrees Celsius with fan.
29. 29. Roast the chicken and potatoes for another 40 minutes until golden brown.
30. 30. Baste the chicken regularly with the cooking juices during the cooking time.
31. 31. Remove the chicken from the oven.
32. 32. Let the chicken rest for a moment.
33. 33. Cut the chicken in half.
34. 34. Remove the filling from the chicken.
35. 35. Serve the chicken alongside the potatoes and the cooking juices.
36. 36. Enjoy your meal!

Nutrition per serving

• kcal: 450
• Protein: 35 g · Fett/Fat: 22 g · Carbs: 30 g