Saftiges Brathuhn mit Ofengemüse. #grilledchicken #huhn #gemüse

Preheat the oven to 425°F (220°C).

Pat the chicken dry with paper towels and season generously with salt and black pepper inside and out.

Rub olive oil all over the chicken, ensuring even coverage.

Stuff the cavity of the chicken with garlic cloves, lemon halves, and fresh herbs.

Place the chicken breast-side up in a roasting pan.

Chop cauliflower, carrots, onion, and celery into bite-sized pieces and arrange around the chicken.

Drizzle vegetables with olive oil and season with salt, black pepper, and paprika.

Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Baste the chicken with pan juices halfway through cooking.

Once cooked, remove the chicken from the oven and tent loosely with foil.

Let the chicken rest for 15-20 minutes before carving.

Meanwhile, return the vegetables to the oven for an additional 10-15 minutes until tender and slightly caramelized.

Serve the carved chicken with roasted cauliflower and vegetables, garnished with fresh parsley.

Spice Level:

Allergens