Chicken with olive and herb crust

Name: Chicken with olive and herb crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.3 kg); 7-10 Tbsp salt, white pepper; 7-10 Tbsp Oil; 1 chunky vegetable onion; 2 medium zucchini; 1-2 stem(s) fresh or slightly dried; 7-10 Tbsp Thyme and rosemary; 1 Garlic clove; 50 g paprika-filled olives; 2 TEASPOONS Mustard (e.g. coarser); 3 TABLESPOONS Breadcrumbs; 250 cherry tomatoes; 1 can(s) (425 ml) large white beans; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.3 kg)
7-10 Tbsp salt, white pepper
7-10 Tbsp Oil
1 chunky vegetable onion
2 medium zucchini
1-2 stem(s) fresh or slightly dried
7-10 Tbsp Thyme and rosemary
1 Garlic clove
50 g paprika-filled olives
2 TEASPOONS Mustard (e.g. coarser)
3 TABLESPOONS Breadcrumbs
250 cherry tomatoes
1 can(s) (425 ml) large white beans
7-10 Tbsp Parsley

Directions

1
Chicken wash. Season inside and outside. Put it on a fat pan coated with oil. Roast in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 hour
2
Peel onion, clean and wash zucchini. Cut both roughly and after about 30 minutes add them to the fat pan
3
Wash herbs. Peel garlic. Chop herbs, garlic and olives finely. Mix everything with mustard and breadcrumbs and season. Wash the tomatoes. Rinse beans
4
About 15 minutes before the end of the frying time, spread the herb mixture on the chicken and press it down lightly. Add tomatoes and beans to the vegetables. Season. Cook everything to the end. Garnish. Goes well with roast potatoes