Devil chicken with zucchini vegetables

Name: Devil chicken with zucchini vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.5 kg); 7-8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Pepper; 1 can(s) (425 ml) Artichoke Hearts; 3 Zucchini (e.g. yellow and green); 2 Onions; 3 Garlic cloves; 3 small twigs rosemary

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.5 kg)
7-8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
7-10 Tbsp Pepper
1 can(s) (425 ml) Artichoke Hearts
3 Zucchini (e.g. yellow and green)
2 Onions
3 Garlic cloves
3 small twigs rosemary

Directions

1
Cut the chicken into 2 halves with the poultry shears. Cut along the backbone and the sternum. Wash the chicken halves and dab dry. Mix 4-5 tablespoons of oil with about 1 teaspoon of salt, 1 tablespoon of paprika powder and 1⁄4-1⁄2 teaspoon of cayenne pepper.
2
Coat the chicken halves with it all around. Place on the fat pan and bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour.
3
Meanwhile drain the artichokes and cut them into thick slices. Clean and wash the zucchini, also cut into slices. Peel and slice the onions. Peel garlic and chop finely.
4
Wash the rosemary, dab dry and set aside 2 sprigs for garnishing. Pluck the needles from the rest.
5
Heat 3 tablespoons of oil in a large frying pan. Fry the rosemary needles, onion and zucchini for about 5 minutes. Season with salt and pepper. Add artichokes and garlic and fry for about 5 minutes more.
6
Cut the chicken halves into smaller portions and serve with the vegetables. Remove the frying pan with 6-8 tablespoons of water and drizzle over the vegetables. Garnish with rosemary. Bread tastes good with it.
7
Drink tip: fruity, strong red wine, for example a Negroamaro.