Western-style whole chicken
Ingredients
for 4 person
| 3 tbsp | mustard with blossom honey |
| ½ dl | sunflower oil |
| ½ tsp | mild paprika |
| 1 ½ tsp | salt |
| some | black pepper, crushed |
| 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 |
How it's done
Marinade
To make the marinade, mix the mustard with the oil and spices. Pat dry the chicken.
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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