Johsch cooks: Crispy baked chicken with stewed vegetables - Step by Step (easy)

Hi Steemians! Need another idea for dinner? :-). I made this chicken for lunch yesterday: crispy and hot out of the oven, it tastes best! It's even better when it's really quick and easy. This recipe almost makes itself. Here's the deal:

Ingredients for 4 persons

1 fresh organic roast chicken from the butcher
1 garlic, lemon
1 tablespoon rosemary, marjoram, sweet paprika spice
400 g each of carrots, potatoes
300 g parsnip
1 cup olive oil
fleur de sel, black pepper

Preparation

1. First peel a garlic clove and press it into a cup. Add 1 tsp. salt, 4 tbsp. oil and the paprika spice and mix everything together. Put this sauce aside for know. Preheat the oven to 175°C (347°F).
2. Wash the chicken thoroughly and dab with kitchen towels. Wash the lemon well and chop it unpeeled. Mix the lemon in a bowl with the rosemary.
3. Rub the bird from the inside well with salt and pepper and then fill up with the seasoned lemon pieces. The chicken is then put into in a roaster and in the oven for a total of 100 min. Butter occasionally with the paprika olive oil.
4. Peel and wash the carrots, potatoes and parsnip. Cut the vegetables into bite-sized pieces and put them in a bowl. Peel another garlic clove and squeeze it over the vegetables. Now season with salt and 5 tbsp. olive oil. Mix well.
5. After 50 min of cooking time, add the vegetables to the roaster and spread the chicken again with the paprika olive oil. Cook all together for another 45 min. Finally – right before serving – sprinkle the marjoram over the dish and serve.

Difficulty: 1 of 3 (easy)
Preparation time: approx. 20 minutes
Cooking time: approx. 100 minutes

Dig in, boys and girls. I hope you like it. The bird came out really crispy and the meat was soo juicy! What do you say? :)