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🍽️ Roasted Chicken with Potatoes and Olives

907 kcal · 30 min · 4 servings

Ingredients

• 1 Poult (ca. 1,4 kg)
• 600 g small waxy potatoes
• 5 garlic cloves
• 80 g green olives (pitted)
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 150 ml dry white wine
• 8 fresh bay leaves

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Rinse the chicken under cold running water.
3. 3. Pat the chicken dry thoroughly with kitchen paper.
4. 4. Wash the potatoes thoroughly.
5. 5. Peel the potatoes.
6. 6. Cut the potatoes in half.
7. 7. Press the garlic cloves lightly with the flat side of a knife.
8. 8. Place the potatoes, garlic, and olives in a baking dish.
9. 9. Drizzle three tablespoons of olive oil over the vegetables.
10. 10. Season the mixture with salt and pepper.
11. 11. Pour the wine over the vegetables.
12. 12. Distribute half of the bay leaves over the vegetables.
13. 13. Season the inside of the chicken with salt and pepper.
14. 14. Season the outside of the chicken with salt and pepper.
15. 15. Stuff the chicken with the remaining bay leaves.
16. 16. Brush the chicken with the remaining olive oil.
17. 17. Place the chicken on top of the vegetables in the dish.
18. 18. Roast the chicken in the oven for about one hour.
19. 19. Add a little water if necessary to prevent the vegetables from drying out.
20. 20. Remove the chicken from the oven.
21. 21. Serve the chicken together with the vegetables directly from the baking dish.

Nutrition per serving

• kcal: 907
• Protein: 51 g · Fett/Fat: 64 g · Carbs: 26 g