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🍽️ Tender chicken with colorful vegetables and herbs

1093 kcal · 30 min · 4 servings

Ingredients

• 1.6 kg Poult (1 Poult)
• 2 tbsp olive oil
• 1 bunch mixed herbs (thyme, rosemary, sage)
• 2 onions
• 2 stalks celery
• 1 zucchini
• 2 red bell peppers
• 1 yellow bell pepper
• 4 tomatoes
• 1 chili pepper
• 100 ml chicken broth
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken thoroughly under running water.
2. 2. Pat the chicken dry inside and out with a kitchen towel.
3. 3. Season the chicken inside and out with salt and pepper.
4. 4. Take half of the fresh herbs.
5. 5. Stuff the cavity of the chicken with these herbs.
6. 6. Take a piece of kitchen twine.
7. 7. Tie the chicken securely with the twine to keep its shape.
8. 8. Preheat your oven to 180 degrees Celsius.
9. 9. Select the 'Top and bottom heat' setting.
10. 10. Take a casserole dish or a large baking dish.
11. 11. Take one tablespoon of oil.
12. 12. Brush the casserole dish with the oil to prevent sticking.
13. 13. Place the prepared chicken into the casserole dish.
14. 14. Put the casserole dish into the preheated oven.
15. 15. Roast the chicken for about 30 minutes.
16. 16. Take one onion.
17. 17. Peel the onion completely.
18. 18. Cut the onion into wedges or quarters.
19. 19. Take one zucchini.
20. 20. Wash the zucchini thoroughly.
21. 21. Cut the zucchini into large, rough chunks.
22. 22. Take one stalk of celery.
23. 23. Wash the celery.
24. 24. Remove any fibrous outer strings if necessary.
25. 25. Cut the celery into large chunks.
26. 26. Take one bell pepper.
27. 27. Wash the bell pepper.
28. 28. Remove the stem and the seeds.
29. 29. Cut the bell pepper into large chunks.
30. 30. Take one tomato.
31. 31. Wash the tomato.
32. 32. Cut the tomato in half through the middle.
33. 33. Remove the hard stem base from the tomato.
34. 34. Take some meat stock (broth).
35. 35. Take one chili pepper.
36. 36. Add the onions, zucchini, celery, and pepper chunks to the casserole dish with the chicken.
37. 37. Add the halved tomatoes.
38. 38. Pour the meat stock over the vegetables and the chicken.
39. 39. Place the chili pepper into the casserole dish.
40. 40. Put the casserole dish back into the oven.
41. 41. Braise the chicken for another 45 to 60 minutes.
42. 42. Make sure that not too much liquid evaporates.
43. 43. Add a little water if it becomes too dry.
44. 44. Take the casserole dish out of the oven.
45. 45. Season the sauce with salt and pepper to taste.
46. 46. Remove the kitchen twine from the chicken.
47. 47. Serve the dish hot.

Nutrition per serving

• kcal: 1093
• Protein: 82 g · Fett/Fat: 81 g · Carbs: 10 g