Western-style whole chicken


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

Servings
For 4 people


Nutritional Information

Contains 710 Kcal


Ingredients

  • 3 tbsp mustard with blossom honey
  • 0.5 dl sunflower oil
  • 0.5 tsp mild paprika
  • 1 tsp salt
  • some black peppercorns, 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

View these products

Instructions

  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home