Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 4 chicken leg (s)
- 4 port. Chicken breast fillet (s)
- 250 g onion (s)
- 4 garlic clove (s)
- 700 g zucchini
- 600 g auberine (s)
- 500 g tomato (s)
- 150 g olives, black
- 200 ml olive oil
- 250 g sheep cheese
- herbs Provence
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pat the chicken legs and chicken breast fillets dry with paper towels, then season with salt, pepper, and herbs Provence.
- Peel and quarter the onions and garlic cloves.
- Wash the zucchini, aubergine, and tomatoes, then chop them into roughly equal-sized pieces.
- Lightly oil a large baking pan.
- Spread the seasoned chicken, prepared vegetables, and black olives evenly in the baking pan.
- Season the vegetables with salt and pepper, then drizzle with the remaining olive oil.
- Bake in a preheated oven at 200°C (392°F) for 25 minutes.
- Crumble the sheep cheese and spread it evenly over the top of the dish.
- Bake for another 15 minutes until the thickest part of the chicken reaches 74°C (165°F) internally.
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