Chicken with olive-garlic-herb crust on vegetables
easy
60 mins
60 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 1 (approx. 400 g) Vegetable Onion
- 2 Courgettes (about 200 g each)
- 12 (approx. 360 g) cherry tomatoes
- 1 glass jar (350 ml; draw-off weight 250 g) white broad beans
- 2 discs Toast
- 50 g paprika-filled olives
- 1 Twig of thyme and rosemary
- 1 Garlic clove
- 7-10 Tbsp Parsley
Directions
- 1
Wash the chicken and pat dry. Rub inside and outside with salt and pepper. Place on the oil-strewn fat pan of the oven. Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 1 hour until crispy. In the meantime, peel the vegetable onion and cut into large cubes. After approx. 30 minutes add them to the fat pan.
- 2
Clean and wash the zucchini and cut them into coarse cubes. Add to the onion about 20 minutes before the end of the cooking time. Grind toast finely. Wash thyme and rosemary and dab dry. Peel garlic. Chop olives, herbs and garlic finely and mix with the bread. Lightly season the olive and herb mixture and sprinkle on the chicken 10-15 minutes before the end of the frying time. Clean, wash and halve the tomatoes according to size. Drain and rinse the beans. Add the tomatoes to the vegetables 5-8 minutes before the end of the cooking time. Season vegetables with salt and pepper. Season vegetables again before serving.
- 3
Clean, wash and halve the tomatoes according to size. Drain and rinse the beans. Add the tomatoes to the vegetables 5-8 minutes before the end of the cooking time. Season vegetables with salt and pepper. Season vegetables again before serving. Arrange on a large plate with the olive and herb chicken. Garnish with parsley. Roast potatoes taste good with it
Nutrition Facts
590 kcal
32 g
26 g
57 g
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