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Western-style whole chicken
25 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 571
  • Fat about 31g
  • Carbohydrates about 32g
  • Protein about 39g
This is needed
This is needed for 4 people
Marinade
  • 0.5 dl sunflower oil
  • 3 tbsp mustard with blossom honey
  • 0.5 tsp mild paprika
  • some black pepper, crushed
  • 1.5 tsp salt
Vegetables and chicken
  • 500 g waxy potatoes, cut into sixths
  • 1 pack cooked corn cobs (approx. 500 g), halved crosswise twice
  • 1 garlic, cut in half crosswise
  • 1 onions, cut into sixths or eighths, depending on size
  • 1 chicken (approx. 1.4 kg)
  • 1 tin chopped tomatoes (approx. 400 g)
  • 1 red chilli, cut into rings
  • 1 tbsp rosemary, finely chopped
  • 1 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Marinade
To make the marinade, mix the mustard with the oil and spices. Rinse the chicken (inside and out) in cold water, pat dry.
Vegetables and chicken
Coat the chicken with 2/3 of the marinade. Mix the rest with the corn cobs, potatoes and onion. To make the tomato sauce, mix the tomatoes with the chilli and rosemary, season. Spread the sauce onto a baking tray lined with baking paper, place the chicken and garlic on top.
To roast
Roast for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, add the potatoes and sweetcorn, cook for a further 30 mins., turning the potatoes and corn cobs once.