Roast chicken with parsley filling

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash chickens inside and outside. Wash parsley, shake dry, chop. Peel and chop 4 shallots. Mix 3 tsp. paprika and 1 tsp. salt and pepper each.

2. 2

   Season chicken inside and outside with the paprika mix and massage it in. Fill with parsley, up to 1 tablespoon, and diced shallots. Roast in a hot oven for about 1 hour. If the chickens are not yet cooked, turn the temperature down to 175°C and fry for another 15 minutes.

3. 3

   Wash the potatoes thoroughly and boil them with their skins for about 20 minutes. Then drain, rinse with cold water and remove the skin. Cut the potatoes into bite-sized cubes. Heat 2 tablespoons of rapeseed oil in a large frying pan.

4. 4

   Fry the potatoes for about 10 minutes while turning. Season with salt and pepper. Sprinkle the rest of the parsley over it and toss the potatoes in it.

5. 5

   For the tomato salad peel 2 shallots and dice them finely. Wash the basil, shake dry and chop finely. Wash and quarter the tomatoes. Mix vinegar, salt, pepper and sugar. Fold in grape seed oil.

6. 6

   Mix the diced shallots, tomatoes and basil with the vinaigrette. Halve the chicken and serve with potatoes and tomato salad.