Cover the chimney opening with aluminium foil from a ring cake mould (24 cm Ø; 2.5 litre capacity) and press on well. Wash the chicken thoroughly under cold running water and pat dry with kitchen paper. Fold the wings behind the back and place a slightly heaped teaspoon of salt and a little pepper in the chicken's abdominal cavity
Peel, wash and roughly dice the potatoes. Peel garlic. Mix 2 tablespoons of olive oil, rosemary, thyme, a good 1/2 teaspoon of paprika, 1 heaped teaspoon of salt and pepper together with the potatoes and garlic in a large bowl. Put the potatoes into the ring cake tin
Mix 1 1/2 teaspoon sweet paprika, 1 slightly heaped teaspoon salt, some pepper and 2 tablespoons olive oil. Place the chicken in the large bowl, pour the paprika-oil mixture over it and rub the chicken all around. Place the chicken with the belly opening on the chimney of the ring cake tin and place the tin on a baking tray. Roast in the preheated oven, lower shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 2-2 1/2 hours
Wash, peel and roughly grate the carrots. Wash and halve apples and cut out the core. Mix lemon juice, sugar and 1 pinch of salt. Stir in sunflower oil. Grate apples and mix immediately with lemon marinade. Then mix the apples with the carrots
Wash the parsley, shake dry and cut the leaves into fine strips, except for something to garnish. Arrange the chicken and potatoes on a large plate. Sprinkle with parsley as desired and garnish. Add raw carrots