1 large chicken
3 large onions (500 g)
2 leeks
3 small whole heads of garlic
4 allspice berries
10 black peppercorns
1/2 tsp sweet paprika
2 bay leaves
1 tsp salt
2 tbsp oil
Slice the onions into half-moons and place in a roasting tin greased with the 2 tbsp oil. Add the leeks cut into rounds.
Cut the chicken into 8 pieces and arrange over the vegetables. Add the allspice, peppercorns and bay leaves. Season with salt and pour in 250 ml cold water.
Rub the chicken with paprika and roast in a preheated 180°C oven for 1 hour.
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