Garlic chicken with herbs, roasted potatoes-shallots-cherry tomato vegetables

Name: Garlic chicken with herbs, roasted potatoes-shallots-cherry tomato vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.25 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g baby potatoes; 250 g Shallots; 3 TABLESPOONS Olive oil; 300 g cherry tomatoes; 1/2 Pot of rosemary; 1 Pot of thyme; 2 Garlic cloves; 2 TABLESPOONS Lemon juice; 7-10 Tbsp fresh herbs; 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.25 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g baby potatoes
250 g Shallots
3 TABLESPOONS Olive oil
300 g cherry tomatoes
1/2 Pot of rosemary
1 Pot of thyme
2 Garlic cloves
2 TABLESPOONS Lemon juice
7-10 Tbsp fresh herbs
7-10 Tbsp Kitchen yarn

Directions

1
Wash the chicken, dab dry and tie with kitchen string. First season with salt and pepper. Wash and halve the potatoes. Peel the shallots. Spread the chicken and prepared vegetables in a large roaster.
2
Sprinkle with olive oil, salt and pepper. First cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40 minutes. Turn vegetables 1-2 times. In the meantime, wash and halve the tomatoes. Wash and chop the herbs. Peel garlic and press it through the press. Pour 200 ml water over the chicken. Add the tomatoes. Spread chopped herbs and garlic on the vegetables and chicken.
3
Peel garlic and press it through the press. Pour 200 ml water over the chicken. Add the tomatoes. Spread chopped herbs and garlic on the vegetables and chicken. Drizzle with lemon juice and braise for another 20 minutes. Serve garnished with fresh herbs