Ingredients (for 4 people)
1 WECH roast chicken (approx. 1.2–1.5 kg)
800 g small potatoes
4–5 cloves of garlic
3 sprigs of rosemary
3 sprigs of thyme
3 tbsp olive oil
Salt and freshly ground black pepper
Optional: paprika powder
Method
Preheat the oven to 180°C fan (or 200°C conventional / top & bottom heat). Wash the potatoes; halve them or leave them whole. Peel the garlic and lightly crush the cloves.
Rub the chicken inside and out with salt, pepper, herbs and paprika (optional).
Place the potatoes in an ovenproof dish and toss with olive oil, salt, pepper and herbs. Add the garlic cloves. Place the chicken in the middle on top of the potatoes.
Roast in the oven for about 75–90 minutes. Baste with the pan juices from time to time. Core temperature: at least 75°C. Roast until nicely browned.
Carve the chicken and serve with the potatoes.
As alternative sides, you can also serve a potato salad or a bread roll.
