Mediterranean Corn Chicken with Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken (corn)
- 12 small potatoes, waxy
- 4 cloves garlic
- 3 sprigs rosemary
- 4 sprigs thyme
- olive oil
- Lemon pepper
- Sea salt, coarse
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 degrees top / bottom heat.
- Cut the corn broilers in half. Brush the outside with olive oil and season with lemon pepper and salt. Place the halves on the baking sheet. Under each half there is a peeled and halved clove of garlic, a sprig of thyme and a sprig of rosemary.
- Wash the potatoes and cut them in half, leaving the skin on. Chop the rest of the rosemary, peel off the sprig of thyme. Put the herbs together with the other two peeled and halved cloves of garlic, pepper, sea salt and olive oil over the potatoes and marinate them with them.
- After the chicken halves have been in the oven for 15 minutes, add the potatoes to the oven. Simply place around the chicken halves. After 30 minutes the potatoes are done and the chicken is done. If you like it a little spicier, you can still help with chilli.
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