STROH-roast chicken delight

Looking for an effortless oven meal? This STROH-marinated roast chicken with crispy potato wedges is bursting with flavor and a perfect Sunday roast for the whole family.

Ingredients for 4 Servings

For the roast chicken

  • 1 chicken (about 1.5 kg)
  • 2 tbsp oil
  • 1 tbsp salt
  • 2 tbsp sweet paprika powder
  • 100 ml STROH 60
  • 1 dash black pepper
  • 1/8 l chicken stock
  • 2 garlic cloves
  • 2 bay leaves
  • thyme

 

For the potato wedges

  • 500 g russet potatoes
  • 3 tbsp oil
  • salt
  • 2 tbsp sweet paprika powder
  • 2 bay leaves
  • 2 garlic cloves

 

Preparation

  • Preheat the oven to 200 °C fan.
  • Marinate the chicken with STROH and grease it with oil. Season it with salt from the inside out, rub it in with paprika powder. Add pepper to the inside. Using a butcher’s twine, tie together the thighs.
  • Put the chicken in an oven safe dish, with the chicken breasts facing down.
  • Add chicken stock, garlic, thyme and bay leaves.
  • Put the chicken in the oven and roast it for 45 minutes (a chicken should be roasted for 1 hour for each kilogram of meat – a 1.5 kg chicken needs about 90 minutes).
  • Wash the potatoes well (do not peel them).
  • Cut potatoes into quarters or eights (depending on the size) and season them with oil, salt and paprika powder.
  • After 45 minutes, rotate the chicken, the breasts should face up. Add the potato wedges to the chicken and roast everything for another 45 minutes.
  • Finely cut the chicken in pieces, season with pepper. Serve with chicken juice.

 

YouTube
By loading the video, you accept the YouTube privacy policy.

More Recipes for Cooking

Back to the recipes