Roasted Chicken with Winter Vegetables

Ingredients

• 4 small chickens (about 450 g each)
• fat (for greasing the roasting pan)
• 0.5 tsp pepper (freshly ground)
• 1 tsp salt
• 1.5 tbsp sweet paprika powder
• 0.5 tsp liquid honey
• 4 tbsp Vegetable oil
• 1 bunch small carrots
• 1 bunch small white turnips
• 2 Tomatoes
• 4 Garlic cloves
• 4 Spring Onions
• 1 tsp thyme

Instructions

1. 1.

   Preheat the oven to 200°C (392°F) with upper and lower heat.

2. 2.

   Wash the chickens, pat dry, and tie the legs together.

3. 3.

   Place the chickens breast-side down in a greased roasting pan. Mix pepper, salt, paprika, honey, and oil; rub this mixture onto the chickens. Roast for about 40 minutes.

4. 4.

   Meanwhile, peel and clean carrots and turnips. Wash tomatoes, quarter them, and cut into strips. Crush garlic cloves. Wash spring onions, trim, halve lengthwise, and chop into large pieces.

5. 5.

   After half of the roasting time, flip the chickens, brush with remaining seasoning mixture, arrange vegetables around them, sprinkle thyme, and continue roasting. At the end of cooking, turn on the oven grill to brown the chickens briefly. Serve the chickens and vegetables plated together.