Knobi chicken fillets with olives

Name: Knobi chicken fillets with olives
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Garlic bulb; 1 kg Potatoes; 2 Branches of rosemary; 1 Organic Lemon; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (approx. 600 g) Chicken filets; 125 g pitted olives (e.g. green and black)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Garlic bulb
1 kg Potatoes
2 Branches of rosemary
1 Organic Lemon
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (approx. 600 g) Chicken filets
125 g pitted olives (e.g. green and black)

Directions

1
Cut the garlic bulb into cloves and peel the cloves. Wash potatoes thoroughly, peel if necessary and cut into cubes. Wash the rosemary, pluck the needles and chop them coarsely. Wash lemon hot, dry and cut into slices.
2
Mix the potatoes, rosemary, lemon, garlic and 4 tablespoons of oil in a large casserole dish. Season everything with salt and pepper. Cook in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 45-50 minutes.
3
Turning now and then.
4
In the meantime wash the fillets and pat them dry. Heat 1 tablespoon of oil in a frying pan. Fry the fillets on each side over high heat for 2-3 minutes. Season with salt and pepper. About 15 minutes before the end of the cooking time, mix the olives with the potatoes and place the fillets on top.