Pearl Chicken with Oven Roasted Potatoes

Ingredients

• 2 pearl chickens (about 1.2 kg each)
• Sea salt
• black pepper
• 0.5 bunch Parsley
• 1 Organic lemon
• 800 g small waxy potatoes
• 400 g pearl onions
• 4 tbsp olive oil
• 30 g Butter
• 2 Garlic cloves

Instructions

1. 1.

   Wash and pat the pearl chickens dry inside and out. Season the interior with salt and pepper. Wash the parsley, shake off excess water, strip leaves from stems. Wash the lemon hot, grate dry zest, then slice. Fill the chickens with lemon slices and parsley stems, tie legs with kitchen twine.

2. 2.

   Peel and wash potatoes. Peel onions. Melt olive oil with butter in a small pot. Peel garlic cloves and press into mixture. Drizzle some of this oil blend onto a deep baking sheet. Spread potatoes and onions on top, drizzle more oil mix over them, season with salt and pepper. Brush pearl chickens all around with the remaining oil, season, and place on top of vegetables. Roast in preheated oven at 180°C (convection: 160°C; gas: level 2–3) for about 50 minutes until golden brown. Brush with oil repeatedly during cooking and turn vegetables occasionally.

3. 3.

   Finely chop parsley leaves and mix with a pinch of salt. Remove pearl chickens from oven, cut twine, and generously sprinkle parsley over them. Serve on the baking sheet if desired.