Roasted garlic chicken

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash legs, pat dry and divide into upper and lower legs. Wash the breast, pat dry and halve lengthwise on the bone. For the marinade, mix 3 tsp. salt, paprika, vinegar, lemon juice, 1/2 tsp. pepper and sugar. Fold in the oil.

2. 2

   Mix the meat with the marinade, kneading it with your hands. Place in a bowl and leave to stand for approx. 45 minutes. In the meantime, clean, wash and cut the peppers into eighths. Clean, wash and slice the carrots. Clean, wash and cut the zucchini lengthwise in half and cut into slices. Peel garlic. Put vegetables on a fat pan, season with salt and pepper and mix. Place marinated meat next to each other on a griddle. Slide the meat over the vegetables in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and roast for 50-60 minutes. Wash the oregano, shake dry and chop, except for something to garnish. Sprinkle the meat with oregano about 10 minutes before the end of the frying time.

3. 3

   Peel garlic. Put vegetables on a fat pan, season with salt and pepper and mix. Place marinated meat next to each other on a griddle. Slide the meat over the vegetables in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and roast for 50-60 minutes. Wash the oregano, shake dry and chop, except for something to garnish. Sprinkle the meat with oregano about 10 minutes before the end of the frying time. Remove the vegetables and meat from the oven and arrange on a plate. Garnish with oregano

4. 4

   Waiting time approx. 25 minutes

Nutrition Facts

KCAL
800 kcal

CARBS
9 g

FATS
49 g

PROTEINS
78 g