Roast Chicken with Roasted Potatoes From the Roman Pot

For the roast chicken from the Roman pot, first put the Roman pot in the water in time. Dice the cleaned vegetables and finely dice the bacon and garlic. Season the chicken inside and out with salt and pepper. Inside also season with oregano, thyme and/or rosemary.

Fry the chicken in hot oil and take it out again. If necessary, add some fresh oil and sauté bacon with garlic. Add vegetables and sauté briefly (see tip), deglaze with white wine, bring to the boil briefly and remove from heat. Season with salt, pepper and oregano, thyme and/or rosemary. Wash and peel the potatoes and cut them into wedges.

Put the vegetables in the Roman pot and place the chicken on top. Group the potatoes all around. If necessary, add some more chicken soup. Place in oven and cook at 170 °C for about 1 ½ hours, depending on size.

Lift out chicken. If needed, place on a baking sheet, top with butter flakes and roast at high top heat until still golden brown. Serve roast chicken with the soft braised vegetables.

Preparation Tip:

If you prefer the vegetables firm to the bite, braise only a small portion and serve the roast chicken from the Roman pot with the separately roasted vegetables.

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