Roast Chicken with Two Kinds of Potatoes

For the roast chicken with two kinds of potatoes, first peel and finely chop the onion and garlic for the seasoning paste. Puree with the remaining ingredients in a blitz chopper or mortar to a fine paste.

Coat the chicken under the skin with the seasoning paste. If necessary, cut along the spine beforehand. Place in a greased baking dish and let marinate for about 60 minutes.

Preheat the oven to 180 °C top/bottom heat or 160 °C hot air.

In the meantime, peel the potatoes and sweet potatoes and cut into coarse pieces or slices. Peel and coarsely chop the onion. Wash and dry the sage. Spread around the chicken along with the bay leaf and cinnamon. Spread a little oil over it and sprinkle with salt.

Put the roast chicken with two kinds of potatoes in the oven for about 30-45 minutes.

Preparation Tip:

For a particularly crispy skin, bake the roast chicken with two kinds of potatoes briefly under the grill sticks at the very end.

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