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



  • 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.


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