Mafia chicken

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Split the garlic bulb and crush it roughly to 1 clove. Wash lemon, grate dry and cut into slices. Wash rosemary and thyme and dab dry. Wash chicken thoroughly inside and out, dab dry and stuff with lemon, half the garlic and 2 stems of rosemary and thyme. Rub the chicken first with 1 tablespoon of oil, then with salt and pepper.

2. 2

   Tie the ends of the legs together with kitchen string and place on a baking tray. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour, if the top gets too dark cover with aluminium foil. Peel and chop the onions. Clean, wash and chop the peppers and courgettes. Wash the potatoes thoroughly and cut them into slices. After 15-20 minutes add the potato wedges to the chicken and drizzle with 1 tablespoon of oil. Lightly roast the pine nuts in a pan without fat. Drain the tomatoes. Peel 1 garlic clove. Grate the parmesan.

3. 3

   Lightly roast the pine nuts in a pan without fat. Drain the tomatoes. Peel 1 garlic clove. Grate the parmesan. Halve the chilli pepper, remove the seeds and chop. Puree tomatoes, pine nuts, 1 clove of garlic, parmesan, chilli and 150 ml oil with a hand blender and season with salt and pepper. 20 minutes before the chicken is ready, add vegetables, 1 tablespoon of oil, the rest of garlic and other herbs to the potatoes. 10 minutes later, brush the chicken with some pesto and add 3-4 tablespoons of pesto to the vegetables and potatoes. Fill the rest of the pesto into a well sealable container, chill it and use it for the next 14 days

Nutrition Facts

KCAL
870 kcal

CARBS
42 g

FATS
53 g

PROTEINS
55 g