Fried chicken with ratatouille vegetables
easy
75 mins
75 mins
Ingredients
- 2 chickens ready to cook (approx. à 1.2 kg)
- 1 sprig of rosemary
- 1 potty Sage
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 375 g Aubergines
- 375 g Potatoes
- 375 g Tomatoes
- 375 g Courgette
- 250 g red peppers
- 125 g green peppers
- 2 Garlic cloves
- 4 Lemon slices
- 3/8 l Chicken broth (instant)
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken and pat dry. Wash rosemary and sage as well. Pluck rosemary needles from the stalks. Chop the sage coarsely, except for something to garnish. Mix two to three tablespoons of oil, salt, pepper, paprika powder and half the herbs.
- 2
Spread the inside and outside of the chicken with it. Tie legs and wings together with kitchen yarn. Place the chicken with the breast side down on the fat pan of the oven rinsed with water.
- 3
Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for one hour. In the meantime, wash, slice and salt the aubergines. Cover with kitchen paper and leave to stand weighted down with a board.
- 4
Clean and wash the potatoes, tomatoes, zucchini and peppers. Dice potatoes, peppers and zucchini. Cut tomatoes into slices. Peel and slice garlic. Turn the chicken after 15 to 20 minutes, spread lemon slices and the vegetables around it, except for the aubergines.
- 5
Sprinkle with remaining herbs, garlic slices, salt and pepper. After 15 minutes pour on the stock. Heat the remaining oil in a pan and fry the eggplant slices in portions until golden brown.
- 6
Five minutes before the end of the frying time, also add to the chickens. Garnish with remaining sage. Fresh baguette tastes good with it.
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