Time: 20 min. preparation time, 60 min. baking time
Nutrition: Calories ca 479 / Protein 63g / Carbohydr. 22g / Fat 25g
Ingredients (4 servings)
|1||roasting chicken (ready to cook)|
|30 ml||olive oil|
|olive oil for marinating|
baking dish, oven, aluminum foil, large bowl, brush, cooking spoon, cutting board, knife, small bowl
Rivaner, fine dry, 2013
Thanks to its fine fruity taste, a young Rivaner with aromas of fresh herbs and green apple goes well with poultry. The ideal drinking temperature of 8 – 9°C (46 – 48°F) releases the fine minerality and nice spiciness of the young wine best.
Preheat oven to 200°C/ 390°F. Cut potatoes, carrots, onions, and apple into 1 cm dice.
oven, cutting board, knife
400 g potatoes / 400 g carrots / 2 onions / 1 apple
Now, marinate potato, carrot, onion, and apple dices with olive oil, salt, and pepper.
large bowl, cooking spoon
salt / pepper / olive oil for marinating
Finely chop garlic, rosemary, and thyme.
cutting board, knife
1 clove garlic / 2 sprigs rosemary / 2 sprigs thyme
Combine chopped herbs, sweet paprika powder, olive oil, salt, and pepper in a small bowl to create a marinade.
1 tsp paprika / 30 ml olive oil / salt / pepper
Brush chicken with the marinade on the inside and outside. Fill the cavity with previously marinated vegetables.
1 roasting chicken
Place chicken in a baking dish and arrange the remainder of the vegetables around the chicken. Cook covered with aluminum foil in a preheated oven at 200°C/400°F for approx. 40 – 50 min. Then uncover and finish cooking at 170°C/335°F for approx. 30 min.
baking dish, oven, aluminum foil