Olive and garlic chicken
easy
90 mins
90 mins
Ingredients
- 1 Garlic bulb
- 1 (approx. 500 g, with skin and bones) Chicken breast
- 3 Chicken legs (approx. 200 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 8-10 small tomatoes (about 40 g each)
- 7-8 Stem(s) Thyme
- 3 Branches of rosemary
- 100 g black olives
- 7-10 Tbsp coarse salt
Directions
- 1
Break the garlic apart so that the individual cloves come loose, peel if necessary. Wash the meat and dab dry. Divide chicken legs into upper and lower legs. Season meat with salt, pepper and paprika.
- 2
Clean and wash the tomatoes. Wash thyme, shake dry, put some stems aside, pluck the remaining leaves from the stems. Wash rosemary, shake dry and pluck needles from the twigs.
- 3
Place the meat, garlic, tomatoes and olives on the fat pan of the oven. Add herbs (put some rosemary aside for garnishing). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.
- 4
Remove from the oven, remove the meat of the chicken breast from the bone. Sprinkle meat, chicken legs, olives, garlic and tomatoes with broth, sprinkle with salt and garnish with rosemary. Baguette tastes good with it.
Nutrition Facts
370 kcal
2 g
22 g
41 g
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