Roast Chicken Diablo

1.

Wash the herbs and shake dry. Pluck parsley leaves from 1 stalk, thyme leaves from 2 stems and rosemary needles from 1/2 branch and finely chop. Clean the chilli, cut lengthways, wash and remove the seeds. Cut the pods into small pieces. Mix the butter with the whisk of the hand mixer until creamy. chiliand add chopped herbs, season with salt and pepper

2.

Cut the chicken into 8 parts (thigh and thigh, breast, wings). Spread 1 teaspoon of butter under the skin of the legs. Mix the chicken pieces, paprika powder, salt and 2 tablespoons of oil in a bowl

3.

Place the legs on a greased baking sheet and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) bake for about 45 minutes. Chill the rest of the chicken. Wash the potatoes thoroughly and cut into wedges. Mix the potatoes, 2 tablespoons of oil, remaining herbs and salt in a bowl. Add the chicken breast, wings and potatoes to the legs about 35 minutes before the end of the cooking time

4.

Roughly chop the remaining parsley leaves. Wash tomatoes and cut in half horizontally. Season the tomato halves with pepper and a little salt and sprinkle with cheese. After 45 minutes, place the tomato halves on the baking tray as well. Brush the chicken pieces with butter and bake under the hot grill for about 10 minutes until crispy golden brown. Sprinkle with the rest of the parsley before serving