Roasted chicken with root vegetables and potatoes

1 tbsp salt

1 tbsp paprika powder

smoked

1 tbsp curry powder

2 tbsp mustard

2 tbsp honey

Pepper

For the marinade, combine all the ingredients, season with pepper to taste and set to one side.

1½ chicken

about 1–1.5 kg

Salt

coarse-grain

400 g carrots

400 g celeriac

400 g pumpkin

8 potatoes

small

2 onions

200 ml white wine

Coat the chicken in the marinade and season with coarse salt.

Peel and cut the carrots, celeriac and pumpkin into 2 cm cubes. Peel the potatoes. Peel and slice the onions. Put the vegetables and potatoes into the porcelain dish, pour the white wine over and place the marinated chicken on top.

Aire caliente con inyección de vapor (180 °C)

Put the porcelain dish on to the wire shelf in the preheated cooking space. Cook.

Introducir el producto de horneado

Aire caliente con inyección de vapor 180 °C durante 50 Min.