Ingredients for chicken:
Preheat the oven to 220 degrees (top/bottom heat). Wash and dry the chicken, salt and pepper the outside and inside. Fill your body with sage, rosemary, garlic, ginger and lemon. Then tie into a shape with kitchen twine. Clubs should be connected to each other, and the wings should fit tightly to the body. Place the chicken in a baking dish or casserole dish. Pour a little water and sprinkle with olive oil. Bake in the oven for 1 hour, after 30 minutes reduce the temperature to 180 degrees. The chicken will be ready when the legs can be easily separated and the red meat juice will no longer flow. Before serving, add a little salt and chop with a serrated knife.
Wash and dry arugula. Clean the radish and cut into thin slices. Clean and chop the radish. Mix all the prepared ingredients. Vigorously mix the ingredients for the vinaigrette. If necessary, dilute with a small amount of water or broth. Add the vinaigrette to the salad. If desired, you can add a little chicken broth to the salad.
Ingredients for onion bread:
Peel the onion and cut it into small rings, then put it on a dish. Spread the bread with horseradish and butter and press the coated side to the onion.
Arrange all the ingredients on a large wooden board. Add the lemon quarters, radishes, radish slices, and pretzels. Serve with beer or other drinks.