Herb Poulard in Roman Pot

Prepare roaster pot according to manufacturer’s instructions. Rinse the poulard inside and out. Season with salt and pepper.

Peel onions and garlic, chop coarsely. Rinse and dry culinary herbs. Rosemary sprig, garlic, onions and a few sprigs of thyme in the poularde form.

Pluck the leaves from the remaining herbs. Lift the chicken skin a little bit on the breast side. Push the herb leaves underneath.

Clean and rinse the peppers and zucchini and cut them into coarse pieces. Put them into the prepared Roman pot form. Peel the shallots and add them. Add tomato pieces. Season. Put the poulard on top. Close the pot and put it in the cold oven on the lowest shelf. Cook at 220 degrees for 80 minutes.

Stir soft butter and paprika. Brush the poulard with the paprika butter and cook uncovered for another 20 min. Remove the poulard and season the vegetables.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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