Western-style whole chicken

Western-style whole chicken

Total: 1 hr 25 Min. | Active: 25 Min.
lactose-free, gluten-free
Nutritional value / people: 571 kcal
, Fat: 31 g
, Carbohydrate: 32 g
, Protein: 39 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 tbsp mustard with blossom honey
½ dl sunflower oil
½ tsp mild paprika
1 ½ tsp salt
some black pepper, crushed

Vegetables and chicken

1 chicken (approx. 1.4 kg)
1 garlic, cut in half crosswise
1 pack cooked corn cob (approx. 500 g), halved crosswise twice
500 g waxy potatoes, cut into sixths
1 onion, cut into sixths or eighths, depending on size
1 tin chopped tomatoes (approx. 400 g)
1 red chilli, cut into rings
1 tbsp rosemary, finely chopped
1 tsp salt
a little pepper
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How it's done

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To make the marinade, mix the mustard with the oil and spices. Rinse the chicken (inside and out) in cold water, pat dry.

Vegetables and chicken

Coat the chicken with 2/3 of the marinade. Mix the rest with the corn cobs, potatoes and onion. To make the tomato sauce, mix the tomatoes with the chilli and rosemary, season. Spread the sauce onto a baking tray lined with baking paper, place the chicken and garlic on top.

To roast

Roast for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, add the potatoes and sweetcorn, cook for a further 30 mins., turning the potatoes and corn cobs once.

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