Ingredients for the chicken:
Heat the oven to 220 degrees (top/bottom heat). Wash and dry the chicken and season it with salt and pepper inside and out. Fill the body with sage, rosemary, garlic, ginger and lemon. Then tie it into shape with kitchen twine. The clubs should be connected to each other and the arms should be firmly connected to the body. Place the chicken in an ovenproof dish or casserole dish. Pour in some water and drizzle with olive oil. Cook in the oven for 1 hour, after 30 minutes lower the temperature to 180 degrees. The chicken is done when the legs can be separated easily and no more juices run out of the red meat. Season with a little more salt and quarter with a serrated knife before serving.
Ingredients for the salad:
Wash and dry the arugula. Peel the radish and cut into thin slices. Clean and wash the radishes. Mix all the prepared ingredients. Mix vigorously the ingredients for the vinaigrette. If necessary, dilute with a little water or broth. Add vinaigrette to salad. If you want, you can dress the salad with a little chicken stock.
Ingredients for chickpea bread:
Clean the chickpeas and cut them into small circles, then place them on a plate. Spread the bread with horseradish and butter and press the buttered side into the chickpeas.
Place all the ingredients on a large wooden board. Add the lemon quarters, radishes, radish slices and pretzels. Serve with beer or other beverages.