Western-style whole chicken

Total time: 1hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 710 Kcal


  • 3 tbsp mustard with blossom honey
  • 0.5 dl sunflower oil
  • 0.5 tsp mild paprika
  • 1 tsp salt
  • some black pepper, crushed
  • 1 chicken (approx. 1.4 kg)
  • 1 garlic, halved crosswise
  • 1 pack cooked corn cobs (approx. 500 g), halved crosswise twice
  • 500 g waxy potatoes, cut into sixths
  • 1 tin chopped tomatoes (approx. 400 g)
  • 1 onions, cut into eighths
  • 1 red chilli, cut into rings
  • 1 tbsp rosemary, finely chopped
  • a little pepper

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  • To make the marinade, mix the mustard with the oil and spices. Rinse the chicken (inside and out) in cold water, pat dry. Coat the chicken with 2/3 of the marinade. Mix the rest with the corn cobs, potatoes and onion. To make the tomato sauce, mix the tomatoes with the chilli and rosemary, season. Spread the sauce onto a baking tray lined with baking paper, place the chicken and garlic on top. Roast for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, add the potatoes and sweetcorn, cook for a further 30 mins., turning the potatoes and corn cobs once.

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