For the chips, peel and wash the potatoes and cut them into thin sticks. Cover them with cold water and let them stand for about 30 minutes.
For the chicken, peel and chop the garlic. Wash the lime hot. Finely grate the peel, squeeze the lime. Wash and chop rosemary and thyme. Mix everything with tomato paste, paprika powder and olive oil. Season with salt and pepper.
Cut the chicken lengthwise at the back using poultry shears, unfold, rinse, pat dry and place on a baking tray with the skin facing upwards. Spread with the marinade. Spread laurel around the chicken. Bake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 1 hour.
For the chips, drain the sweet potatoes, dab dry and mix with starch (see tip). Heat the oil in a pot to 180 °C. Fry the sweet potatoes in it in portions for about 4 minutes. Lift out with a skimmer and drain on kitchen paper. Arrange everything. Sour Cream tastes good with it.