Chili chicken on roasted tomatoes

Name: Chili chicken on roasted tomatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 1 collar Sage; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 200 ml Vegetable broth (instant); 2 red chillies; 6 Garlic cloves; 3 TABLESPOONS Lemon juice; 8 TABLESPOONS Olive oil; 800 g Tomatoes

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
1 collar Sage
7-10 Tbsp Salt
7-10 Tbsp black pepper
200 ml Vegetable broth (instant)
2 red chillies
6 Garlic cloves
3 TABLESPOONS Lemon juice
8 TABLESPOONS Olive oil
800 g Tomatoes

Directions

1
Wash the chicken and pat dry. Wash sage and pat dry. Rub chicken inside and out with salt and pepper. Add half of the sage to the chicken. Place on a fat pan and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours.
2
Deglaze with broth little by little. Meanwhile clean, wash and cut the chilli into rings. Peel and slice 4 garlic cloves. Pluck the leaves from the remaining sage stems. Mix lemon juice, salt and pepper.
3
Add 5 tablespoons of olive oil. Add garlic, chilli and sage leaves. About 20 minutes before the end of the frying time, pour the marinade onto the chicken. Clean, wash and halve the tomatoes. Peel 2 cloves of garlic and chop finely.
4
Heat 3 tablespoons of olive oil in a large frying pan, add the tomatoes with the cut edge in the oil, cover and braise over a low heat for about 15 minutes. Add garlic shortly before the end of the stewing time.
5
Season tomatoes with salt and pepper. Take the chicken out of the oven and cut it into pieces. Serve chicken pieces and tomatoes on plates.