- 1 whole chicken (about 2 kg)
- 1 large orange berlin
- ½ sweet spoon ground grated allspice
- ½ sweet spoon cinnamon
- 1 tsp. sweet paprika soup
- 1 large onion
- 2 tbsp. tablespoon butter at room temperature
- 2 tbsp. tablespoon honey, lightly warmed
- 750gr. potatoes small, cleaned
- 2 carrots, in sticks
- 3 tbsp. soup raisins
- . Cup of white wine
- juice of 1 lemon
- 1/3 cup olive oil
- Salt Pepper
Preheat the oven to 180 ° C. Wash the chicken and wipe it well with kitchen paper. With your fingers, peel off the chicken skin around the chest and on the sides of the legs.
Scrape the orange peel into a coarse grater and pour it into a bowl along with the butter, allspice and cinnamon. Mix the ingredients until you get a mixture like ointment.
Spread the mixture evenly under the skin of the chicken breast and legs. Sprinkle the inside of the belly with salt and pepper.
Peel an orange and cut it in half. Cut half the onion into thin slices and mix them with the orange. Lay them on the bottom of the hull.
Finely chop the remaining orange and onion and fill the chicken belly with the mixture. Tie the chicken legs with a little string.
Mix the honey with the paprika, salt and pepper and spread the mixture over the whole chicken. Place the chicken on top of the orange and onion layer. Sprinkle the carrots and potatoes with salt and pepper and place them, along with the raisins, around the chicken. Pour the wine, lemon juice and oil over the carrots and potatoes.
Cover the hull and bake the chicken in the oven for about 1½ hour until softened. If necessary, add a little water during cooking. There should be about 2 cups of broth left at the end. Meanwhile, spread the chicken with its sauce.
Cut the chicken into portions and serve with the potatoes and carrots. Drizzle the food with the sauce and raisins. If the sauce is too thin, tie it with a little flour or cornflour.