For the chicken:

  • 1 chicken (whole, approx. 1kg to 1.5kg - preferably organic quality)
  • 1 lemon
  • Garlic
  • some oil, e.B. olive oil
  • Salt & Pepper
  • Thyme

For the potatoes:

  • 15 Potatoes (small)
  • 6 shallots
  • 5 carrots
  • 5 Branch thyme
  • 1 tuber garlic
  • 5 sprigs rosemary
  • 1 tbsp honey (we recommend our Honig-Schmidt acacia honey)
  • 6 tbsp olive oil
  • Salt, pepper

Quarter or halve the potatoes and boil in salted water for about 5 minutes, then drain. Peel and quarter the shallots, crush the garlic cloves in the bowl, peel the carrot and cut into elongated pins. Place everything on a baking tray and mix with the herbs, olive oil, salt and pepper.

Salt the chicken inside and out and pepper it slightly. Cut a whole lemon about 20 times, halve the garlic and fill the chicken with garlic, thyme and lemon. Outside, rub the chicken with olive oil and acacia honey.

Preheat the oven to 170 °C. Place the chicken with the breast side on the vegetables and fry for about 40 minutes. Then turn the chicken over and fry for another 15-20 minutes.

Serve the fried chicken with potatoes.

Enjoy your meal!

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