Western Style Whole Chicken

1hr 25m
Preparation/cooking time: ca. 25m + Roast in the oven: ca. 60m

For 4 people

Nutritional Information

Contains 710 Kcal


  • 0.5 dl sunflower oil
  • 0.5 tsp. mild paprika powder
  • 3 tbsp. mustard with blossom honey
  • 1 tsp. salt
  • some black peppercorns, crushed
  • 1 chicken (ca. 1.4 kg)
  • 1 garlic, cut across in half
  • 1 pack cooked corn on the cob (approx. 500 g), cut across in half twice
  • 500 g waxy potatoes, cut into sixths
  • 1 onion, cut into eighths
  • 1 red chilli, cut into rings
  • 1 tin chopped tomatoes (ca. 400 g)
  • a little pepper
  • 1 tbsp. rosemary, finely chopped

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  • For the marinade, combine the mustard with the oil and spices and mix well. 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 corncobs, potatoes and onion. For the tomato sauce, mix the tomatoes with the chilli and rosemary, season. Distribute the sauce on an oven tray lined with baking paper and lay the chicken and garlic on top.
  • Bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, add the potatoes and sweetcorn, cook for about another 30 mins., turning the potatoes and corncobs once.

Products used in this recipe

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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.

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