Roast Chicken with Vegetables

For the roast chicken with vegetables, cut the chicken into pieces, season with paprika, salt, garlic and curry and fry quickly in a pot with hot oil until golden brown. Then transfer to a roasting pan and roast in the oven at 180° C for 45 minutes.

Pour the soup, tomatoes, mushrooms, wine and garlic into the pot in which the chicken parts were previously fried. Add the rosemary sprig. Cook gently until everything thickens slightly. Season to taste with salt and pepper and finish cooking the fried chicken pieces in it.

Serve roast chicken with vegetables with rice or potatoes.

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