Baked Chicken with Leek and Onions

Ingredients

• 1 chicken (ready to cook, ca. 1.4 kg)
• 4 tbsp olive oil
• 1 tbsp sweet paprika powder
• Salt
• Pepper (freshly ground)
• butter (for the pan)
• 2 onions
• 2 stalks leek
• 2 tbsp olive oil (to drizzle)
• 500 g waxy potatoes
• 40 g Butter
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) fan or conventional. Wash and pat dry the chicken, then cut into 8 pieces. Mix the olive oil with paprika, salt and pepper and brush over the chicken parts. Sear them in a pan until browned on all sides, then transfer to a butter‑lined, oven‑proof dish.

2. 2.

   Peel the onions and quarter them lengthwise. Wash, clean and dry the leeks, then cut into 6 cm pieces. Add the vegetables to the chicken, season with salt and pepper, drizzle with olive oil and bake in the preheated oven for 25–30 minutes.

3. 3.

   Meanwhile peel, wash and halve the potatoes. Boil them in salted water for 25 minutes until tender. Drain, let steam dry and toss in a pan with melted butter. Sprinkle with parsley, stir briefly and serve alongside the chicken.