Roasted Chicken with Sausages and Potatoes

Ingredients

• 1 whole roasted chicken (about 1.5 kg)
• Salt
• black pepper (freshly ground)
• 1 tsp Cayenne pepper
• oil
• 3 sprigs sage
• 3 sprigs rosemary
• 1 sprig thyme
• 1 kg organic sweet potatoes (firm, peeled)
• 5 garlic cloves
• 6 tbsp salt water
• 500 g mini Berner sausages

Instructions

1. 1.

   Wash and pat dry the chicken; rub with 2 tbsp oil, salt, cayenne pepper, and black pepper all over. Wash and dry the herbs. Season the inside of the chicken and stuff it with the herbs. Wash the sweet potatoes and cut them lengthwise in half. Gently press the garlic cloves with their skins using your fist.

2. 2.

   Place the chicken breast-side down on the garlic cloves in a greased roasting pan. Roast in a preheated oven (convection 180°C) for about 35-40 minutes, turning once. Meanwhile, place the sweet potatoes on another baking sheet and roast for an additional 15-20 minutes. Remove the chicken and potatoes from the oven; brush the skin with salt water and crisp them under the grill at 250°C from all sides.

3. 3.

   Brush the potatoes again with oil and briefly broil them.

4. 4.

   Move the potato tray beneath the hot grill (keep the freshly roasted chicken in the oven to stay warm) and bake the potatoes for about 5 minutes. Simultaneously, fry the Berner sausages in a pan with oil. Combine the potatoes and sausages with the chicken and serve garnished with herbs and carrot vegetables.