Summary

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

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Instructions

1. Pat the chicken legs and chicken breast fillets dry with paper towels, then season with salt, pepper, and herbs Provence.
2. Peel and quarter the onions and garlic cloves.
3. Wash the zucchini, aubergine, and tomatoes, then chop them into roughly equal-sized pieces.
4. Lightly oil a large baking pan.
5. Spread the seasoned chicken, prepared vegetables, and black olives evenly in the baking pan.
6. Season the vegetables with salt and pepper, then drizzle with the remaining olive oil.
7. Bake in a preheated oven at 200°C (392°F) for 25 minutes.
8. Crumble the sheep cheese and spread it evenly over the top of the dish.
9. Bake for another 15 minutes until the thickest part of the chicken reaches 74°C (165°F) internally.