Juicy Free-range Chicken - à la française

Fresh and juicy from the oven with great vegetables and potatoes and that certain "Oh la la"!


  • 1 whole free-range chicken - ovenready
  • 80 ml oil
  • 2 tbsp paprika powder
  • 1 tsp coriander
  • 2 tsp herbs de Provence, dried
  • salt & pepper

For the side dish: Vegetables


  • Potatoes triplets
  • Brown mushrooms
  • Carrots
  • Onion
  • Garlic
  • sprigs of rosemary & thyme
  • Beet
  • Radish


  1. Wash the chicken and pat dry. 
  2. Rub the inside of the chicken with 1 teaspoon of salt. Additionally, rub the outside of the chicken generously with salt and pepper.
  3. Mix the marinade ingredients together in a bowl and brush over the chicken. Allow to soak for 15-20 minutes.
  4. Coat a cast iron pot with oil and line with washed triplets, peeled carrots, mushrooms, garlic, onions and sprigs of herbs.
  5. Place the marinated chicken on top and close the pot with the lid.
  6. Put the pot in the preheated oven and let it roast at 200 degrees top/bottom heat for 80 min.
  7. Meanwhile, wash and cut the beet. Boil in salted water for 20 min. Then fry in the pan with the oil for 10 min. Add washed radishes and fry again for 10 min.
  8. Take out the cast iron pot with the chicken and vegetables and serve with the fried radishes and beetroot.


Bon Appétit!

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