Chicken

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1 chicken, approx. 1300 grams

1 bunch parsley

1 lemon

Salt

Pepper

½ tsp red paprika

A little sunflower oil

1 tsp butter

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Potato Salad

600 g potatoes, Annabelle or Linda variety

200 ml vegetable stock

1 small onion

8 radishes

½ cucumber

2 spring onions

3 stalks of fresh marjoram

1 tbsp medium-hot mustard

2 tbsp apple cider vinegar

2 tbsp rapeseed oil

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Chicken

1. Wash the chicken and pat it dry, then cut off the 'parson's nose' at the rear.

2. Starting at the neck, carefully lift the skin away from the breast and spread butter on both sides under the skin.

3. Mix the spice and seasoning with a spoonful of oil and the juice of half a lemon, and rub the mixture thoroughly over the whole chicken.

4. Wash the parsley and stuff the entire bunch inside the chicken.

5. Place the chicken on a rotisserie spit or on the rack in the oven, with a dish underneath to catch the fat.

6. First, cook for 35 minutes at 160° in a fan oven, then take it out and baste it all over with a 50/50 solution of salt and water.

7. Set the oven to 180° in a fan oven and cook the chicken until crisp.

8. The easiest way to tell if the chicken is cooked through is to pull the meat on the legs; if it comes away from the bone easily, the chicken is definitely cooked through.

   Potato Salad

9. Peel and slice the potatoes and boil them for around 10 minutes in salted water, then drain.

10. Place the potatoes in a bowl.

11. Meanwhile, bring the vegetable stock to the boil and pour it over the steaming potatoes, add in the mustard and stir gently.

12. Peel the onion and dice it finely, then add to the potatoes.

13. Season with vinegar, salt and pepper to taste, add the oil and leave to cool for a few moments.

14. Pluck the marjoram leaves off the stalks and put them in the salad.

15. Slice the cucumber and radishes very thinly; chop the spring onions into fine rings; add it all to the salad.

16. Leave to rest in the fridge for around 15 minutes.