Summary

Ingredients

• 900 g chicken
• 2 potato (s)
• 2 tomato (s)
• 10 olives, black
• 1 lemon (s), untreated
• 2 cloves garlic
• 125 ml white wine, dry
• 2 tablespoon olive oil
• 10 leaves sage
• rosemary
• thyme
• salt
• pepper

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Instructions

1. Detach the chicken legs and breasts from the carcass (skeleton) and cut in half again. Peel the potatoes and cut into large wedges. Peel, core and quarter the tomatoes. Cut the lemon into wedges, halve the olives. Peel and roughly cut the garlic. Pluck the sage and rosemary.
2. Grease an ovenproof glass dish with olive oil, place the chicken pieces with the bones on top, add the potato and lemon wedges. Spread tomatoes, olives and garlic with it. Pour sage leaves and rosemary on top, pour over white wine, season with salt and pepper.
3. Cook in the oven at 180 degrees for about 20 minutes. Polish the finished dish with a little olive oil, garnish with a bouquet of herbs and place on a wooden plate in the middle of the table for self-service.