Directions

Preparation of the chicken:

1. Rinse the chicken thoroughly inside and out and pat dry with kitchen paper.

2. Cut the onions into rough pieces and place in a large baking dish.

Seasoning:

1. Cut the oranges and the lemon into slices and place them in the abdominal cavity of the chicken together with the unpeeled garlic cloves and fresh thyme.

2. In a small bowl, mix the olive oil, salt, pepper, paprika, honey and balsamic vinegar. Grate this mixture evenly over the chicken.

Prepare the vegetables:

1. Peel and dice the potatoes. Peel and slice the carrots.

2. Put the potatoes and carrots in a bowl, mix with olive oil, rosemary, salt and pepper.

Roasting:

1. Place the seasoned chicken on the onions in the casserole dish. Arrange the vegetables evenly around the chicken.

2. Pour the chicken stock around the chicken.

3. Roast in the preheated oven at 180°C (160°C fan) for about 60-90 minutes. Baste the chicken and vegetables with the stock every 20 minutes to keep it juicy.

Crispy skin and vegetables:

1. To get a nice crispy skin, increase the temperature to 220°C for the last 15-20 minutes and continue roasting the chicken and vegetables until everything is golden brown and cooked through (core temperature of the chicken approx. 75°C).

To serve:

1. Arrange the festive chicken on a nice platter along with the crispy carrots and potatoes and serve with the pan juices.