Devil chicken with zucchini vegetables

Ingredients

Directions

1. 1

   Cut the chicken into 2 halves with the poultry shears. Cut along the backbone and the sternum. Wash the chicken halves and dab dry. Mix 4-5 tablespoons of oil with about 1 teaspoon of salt, 1 tablespoon of paprika powder and 1⁄4-1⁄2 teaspoon of cayenne pepper.

2. 2

   Coat the chicken halves with it all around. Place on the fat pan and bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour.

3. 3

   Meanwhile drain the artichokes and cut them into thick slices. Clean and wash the zucchini, also cut into slices. Peel and slice the onions. Peel garlic and chop finely.

4. 4

   Wash the rosemary, dab dry and set aside 2 sprigs for garnishing. Pluck the needles from the rest.

5. 5

   Heat 3 tablespoons of oil in a large frying pan. Fry the rosemary needles, onion and zucchini for about 5 minutes. Season with salt and pepper. Add artichokes and garlic and fry for about 5 minutes more.

6. 6

   Cut the chicken halves into smaller portions and serve with the vegetables. Remove the frying pan with 6-8 tablespoons of water and drizzle over the vegetables. Garnish with rosemary. Bread tastes good with it.

7. 7

   Drink tip: fruity, strong red wine, for example a Negroamaro.