Hähnchenkeule mit buntem Gemüse

Ingredients

• 1 EL liquid honey
• 8 EL olive oil
• 1 TL sweet paprika powder
• Salt
• Pepper (freshly ground)
• 4 small chickens (ready to cook, about 300 g each, or substitute with chicken thighs)
• 4 Carrots
• 2 red onions
• 250 g chanterelle mushrooms
• 200 g green asparagus
• 1 Zucchini
• 1 red bell pepper
• 4 Spring Onions
• 2 Garlic cloves
• fresh mixed herbs for garnish (e.g., bay leaf, sage, thyme)

Instructions

1. 1.

   For the marination whisk honey with 4 EL oil, paprika, salt and pepper. Wash the chickens, pat dry, split lengthwise so the breast is on top and the legs can be opened to the side. Brush with the marination and place on a hot grill. Grill until golden brown, turning occasionally and brushing again with some marination.

2. 2.

   Meanwhile peel carrots and onions; slice carrots lengthwise into thin slices or shave them, quarter or eighth onion pieces. Clean mushrooms gently with a kitchen towel. Peel the lower third of asparagus, remove woody ends, blanch stalks in boiling salted water with a pinch of sugar for 5 minutes. Shock in cold water and drain well.

3. 3.

   Wash zucchini and bell pepper, clean; slice zucchini lengthwise into thin slices and cut pepper into strips. Rinse spring onions, trim, slice lengthwise to separate layers. Peel garlic, press through a press, mix with remaining olive oil, salt, pepper and marinate vegetables. Except for mushrooms, place vegetables on the grill and roast both sides. Put mushrooms in an aluminum grill pan and roast as well. Arrange finished vegetables with chickens on plates and serve garnished with fresh herbs.