Roasted chicken

Crispy skin and tender meat make this roasted chicken perfect.


Difficulty: Easy

Time: 20 min. preparation time, 60 min. baking time

Nutrition: Calories ca 479 / Protein 63g / Carbohydr. 22g / Fat 25g

Ingredients (4 servings)

1roasting chicken (ready to cook)
400 gpotatoes
400 gcarrots
1 clovegarlic
2 sprigsrosemary
2 sprigsthyme
1 tsppaprika
30 mlolive oil
olive oil for marinating


baking dish, oven, aluminum foil, large bowl, brush, cooking spoon, cutting board, knife, small bowl

Wine Tip

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.

Step 1

Roasted chicken

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

Step 2

Roasted chicken

Now, marinate potato, carrot, onion, and apple dices with olive oil, salt, and pepper.

large bowl, cooking spoon

salt / pepper / olive oil for marinating

Step 3

Roasted chicken

Finely chop garlic, rosemary, and thyme.

cutting board, knife

1 clove garlic / 2 sprigs rosemary / 2 sprigs thyme

Step 4

Roasted chicken

Combine chopped herbs, sweet paprika powder, olive oil, salt, and pepper in a small bowl to create a marinade.

small bowl

1 tsp paprika / 30 ml olive oil / salt / pepper

Step 5

Roasted chicken

Brush chicken with the marinade on the inside and outside. Fill the cavity with previously marinated vegetables.


1 roasting chicken

Step 6

Roasted 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