Spicy chicken with roasted zucchini

Name: Spicy chicken with roasted zucchini
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook poulard / chicken (approx. 1.3 kg); 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Chilli powder; 3 TABLESPOONS Olive oil; 2 Onions; 400 g green and yellow zucchini; 1 can(s) (425 ml) Artichoke Hearts; 6 Branches of rosemary; 1 young garlic bulb; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook poulard / chicken (approx. 1.3 kg)
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp Chilli powder
3 TABLESPOONS Olive oil
2 Onions
400 g green and yellow zucchini
1 can(s) (425 ml) Artichoke Hearts
6 Branches of rosemary
1 young garlic bulb
7-10 Tbsp Pepper

Directions

1
Cut the chicken lengthwise along the backbone with poultry shears. Wash the chicken and dab dry. Cut the breastbone from the inside so that the chicken can be laid flat. Season chicken inside and outside with salt, paprika and chilli. Rub skin side with 1 tablespoon of oil thinly
2
Place the chicken on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour
3
Onions peel and cut into slices. Wash, clean and slice the zucchini. Pour the artichokes into a sieve, drain and cut in half. Wash the rosemary, shake dry. Cut garlic in half crosswise. Vegetables, garlic and rosemary, except for 2 sprigs for garnishing, spread around the chicken after about 30 minutes. Season with salt and pepper and sprinkle 2 tablespoons of oil
4
Arrange chicken and vegetables and garnish with rosemary. Bread tastes good with it