Poultry: Western Style Whole Chicken

Western Style Whole Chicken


  • 1 tsp. salt
  • a little pepper
  • 1 tbsp. rosemary, finely chopped
  • some black peppercorns, crushed
  • 0.5 tsp. mild paprika powder
  • 1 red chilli, cut into rings
  • 0.5 dl sunflower oil
  • 3 tbsp. mustard with blossom honey
  • 1 chicken (ca. 1.4 kg)
  • 1 garlic, cut across in half
  • 1 pack cooked corn on the cob (approx. 500 g), cut across in half twice
  • 500 g waxy potatoes, cut into sixths
  • 1 onion, cut into eighths
  • 1 tin chopped tomatoes (ca. 400 g)
Order the ingredients from COOP@home


For the marinade, combine the mustard with the oil and spices and mix well. Rinse the chicken (inside and out) in cold water, pat dry. Coat the chicken with 2/3 of the marinade. Mix the rest with the corncobs, potatoes and onion. For the tomato sauce, mix the tomatoes with the chilli and rosemary, season. Distribute the sauce on an oven tray lined with baking paper and lay the chicken and garlic on top.

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, add the potatoes and sweetcorn, cook for about another 30 mins., turning the potatoes and corncobs once.


  • Poultry
  • 1h 25 Preparation/cooking time: ca. 25m + Roast in the oven: ca. 60m
  • Servings For 4 people
  • Nutrition 710 Kcal