Roasted spring chicken with chips
Line a baking tray or deep baking tray with baking paper and mix the potatoes with oil on it, spread them in a single layer. Then place a rack over the potatoes and arrange the chickens on it, skin side up. Place 2 slices of butter on each.
Ingredients · Servings For 2 people
- 2 pieces of chicken
- 4 slices butter
- 1 handful parsley
- 500 g potatoes
- 2 tbsp olive oil
- 3 tbsp mayonnaise
- 1 tbsp Greek-style yogurt
- 1 tbsp ketchup
Method · 1 h 35 min
- Preheat the oven to 180°C. Place the potatoes in a pot of cold, salted and peppered water. Bring to the boil and then simmer for 5 minutes until tender. Drain and mash thoroughly.
- Meanwhile, butterfly the chickens – place them breast-side down on a cutting board and use a large knife to cut or cut with kitchen shears along one side of the spine and open them up. Usually, the spine is also cut out from the other side (it can be used for broth), but this is not absolutely necessary. Then rub the ground cumin into the skin of the chickens and season the ground paprika with flaked salt to taste. Set aside.
- Line a baking tray or deep baking tray with baking paper and mix the potatoes with oil on it and spread them in a single layer. Then place a rack over the potatoes and arrange the chickens on it, skin side up. Place 2 slices of butter on each. Bake for about 40–45 minutes until the chickens are just cooked through, carefully stirring the potatoes halfway through. Remove the cooked chickens to a warmed plate and cover loosely with foil. Stir the potatoes again and return to the oven to bake for another 10–15 minutes until they are golden and crispy if they are not yet (you can turn on the grill or increase the oven temperature, but be careful not to burn them).
- Meanwhile, mix the mayonnaise and yogurt thoroughly and then gently stir in the ketchup.
- Serve the chicken and chips garnished with parsley or more flaked salt and topped with dip. SOMETHING EXTRA Instead of ketchup, you can mix chopped herbs and a little lemon or lime juice into the dip, chopped wild garlic, grated horseradish... Or try your favorite chili sauce - sweet chili works great too.