Ingredients for chicken:
Preheat the oven to 220 degrees (top/bottom heating). Wash, pat dry the chicken and season inside and out with salt and pepper. Fill the body with sage, rosemary, garlic, ginger and lemon. Then tie it to the shape with kitchen twine. The sticks should be connected to each other, and the wings should be firmly attached to the body. Place the chicken in an ovenproof dish or pot. Pour some water and drizzle olive oil. Bake in the oven for 1 hour, after 30 minutes, lower the temperature to 180 degrees. The chicken legs are done when they separate easily and the red meat is no longer juicy. Before serving, add a pinch of salt and sprinkle the quarters with a serrated knife.
Ingredients for the salad:
Wash and dry the arugula. Peel the radish and cut into thin slices. Peel and quarter the radishes. Mix all prepared ingredients. Vigorously mix the ingredients for the vinaigrette. If necessary, thin with a little water or broth. Add the vinaigrette to the salad. If you want, you can season the salad with chicken broth.
Ingredients for the bread:
Peel the onion, cut it into small rings, then put it on a plate. Spread the bread with horseradish and butter and press the coated side into the onion.
Arrange all ingredients on a large wooden board. Add lemon quarter, radishes, radish slices and pretzels. Serve with beer or other drinks.