Baked Chicken with Olives and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken
- sea-salt
- Black pepper from the mill
- Paprika powder
- Paprika powder, sweet
- herbs Provence
- 8 tablespoon olive oil
- 1 onion (s)
- 2 cloves garlic)
- 2 carrot (s)
- 1 yellow pepper (s)
- 1 green pepper (s)
- 500 g potato (s)
- 200 g olives, Kalamata
- 200 ml poultry broth or vegetable broth
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Mix salt, pepper, paprika and herbs with 3 tablespoons of olive oil (amount to taste, you can create a kind of paste). Rub the chicken inside and outside with the seasoning mixture and place in an ovenproof dish. Fry at 180 degrees for about 25 minutes.
- In the meantime, chop the onion and garlic. Peel the carrots and cut into medium-thick slices. Core the peppers and cut into large cubes. Wash the potatoes, if the skin is fine, you can use them unpeeled, otherwise peel them. Then quarter lengthways.
- Fry the potatoes in the remaining olive oil, remove. Then fry the onion and garlic mixture, then add the remaining vegetables and fry as well. Finally add the potatoes again and season everything well with salt, pepper and herbs of Provence.
- After 25 minutes, take the chicken out of the oven, add the vegetables and olives. Dissolve the toasted aromas in the saucepan with the broth and pour everything over the vegetables.
- Put the puree back in the oven and simmer the chicken with the vegetables for another 40 minutes. The potatoes should then be soft and the meat cooked.
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