For the roast chicken feast, divide the chicken into six pieces (two legs, two upper legs and two breast pieces) and rub well with the roast chicken spice.
Place the chicken pieces in a bowl and pour about 5 – 6 tablespoons of oil and 2 – 3 tablespoons of honey over them. Chop the rosemary needles and add them to the bowl. Mix the chicken pieces well with the oil, honey and spices (preferably with your hands), cover and leave in the refrigerator – preferably overnight. If you want, you can stir from time to time – preferably with your hands.
Peel the root vegetables, cut them into pieces and put them in a deep baking tray with a little oil. Peel the potatoes, cut them into quarters, mix them with a little oil, caraway seeds and salt and spread them around the roots in the baking tray. Spread the chicken pieces on the root vegetables and put the baking tray into the preheated oven (180°C, middle shelf).
The Brathendl-Schlemmer-Blech is ready in about 1 hour and 15 minutes.