Wash the rosemary and dab dry, remove the needles and chop finely. Knead with butter. Season with salt and pepper. Peel 4 cloves of garlic, cut into thin slices. Mix 2 tbsp. oil, 2 tbsp. salt, paprika and cayenne.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Fill the chicken with butter and garlic slices under the skin and bind into shape. Rub all around with the spice mix. Place on an oiled fat pan (deep baking tray) and roast in a hot oven for approx. 1 1⁄2 hours.
Wash potatoes thoroughly, scrub if necessary. Cut remaining garlic tubers into individual cloves. After approx. 45 minutes frying time, spread the potatoes around the chicken, season with a little salt and finish frying.