Chickens in Berries and Honey with Roasted Baby Potatoes

Ingredients

• Cornish Hen 2 pieces
• Fingerling Potatoes 20 oz
• Dried cranberries with sugar 5 oz
• Ground dried cherries 5 oz
• Acacia Honey 3 spoons
• Paprika 1 tablespoon
• Paprika to taste
• Thyme 5 sprigs
• Garlic 6 cloves
• Vegetable Oil 5 fl oz
• Cardamom a pinch
• Dried Rosemary a pinch
• Fresh basil leaves a pinch
• Lemon ½ pieces
• Salt to taste

Step-by-Step Guide

Step 1

In a large bowl, combine vegetable oil, cranberries, cherries, honey, sweet paprika, hot paprika, cardamom, thyme leaves, 3 cloves of minced garlic, and salt. Place the chicken, cut along the breast as for tabaka chicken, into the marinade, mixing it in by rubbing the marinade into the chicken with your hands. Let it marinate for a while, from half an hour to 8 hours.

Step 2

Cut the potatoes in half and boil them until they're halfway cooked.

Step 3

Place the parboiled potatoes on a baking sheet lined with parchment paper, drizzle with vegetable oil, and sprinkle with oregano, basil, sweet and spicy paprika, leaves from a couple of thyme sprigs, salt, and add 3 cloves of minced garlic.

Step 4

Squeeze the juice of half a lemon over the marinated chickens, mix well once more, then place them on a baking sheet with the potatoes, starting with a few berries from the marinade, followed by the chickens, and top them with the remaining berries.

Step 5

Bake at 340°F in convection mode with grill for 40–45 minutes.