• 2 baby chickens (petits poussins)
  • salt and freshly ground black pepper to taste
  • 2 cloves of garlic, finely chopped
  • about 4 sprigs of fresh thyme
  • 125 g streaky bacon
  • about 50 ml olive oil
  • juice of 1 lemon
  • 2 tomatoes, thickly sliced


  • 5 potatoes, peeled and grated
  • 1 egg
  • salt and freshly ground black pepper to taste
  • 100 ml sunflower oil

Preheat your oven to 180 °C. Season the chickens with salt and pepper. Rub them with the garlic and put the thyme inside. Wrap them in the bacon and secure the bacon with toothpicks on the underside of the chickens. Pour the olive oil in an oven roasting pan and put the chickens in as well. Pour the lemon juice over them and cover with tinfoil. Roast for 30 minutes, then remove the tinfoil and bake for a further hour. (Put the tomatoes into the pan with the chicken about ten minutes before serving.)

Meanwhile mix the potatoes and egg in a mixing bowl. Season with salt and pepper. Heat the oil in a pan. Spoon the mixture into the hot oil and fry until crisp and golden brown. Drain on paper towels. Serve the chicken and rösti with fresh asparagus.