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🍽️ Herb Chicken with Roasted Vegetables

450 kcal · 30 min · 4 servings

Ingredients

• 1 whole chicken (approx. 1,2 kg)
• Salt
• Pepper (from the mill)
• 3 tbsp olive oil
• 100 g shallots
• 80 g carrots
• 4 garlic cloves
• 1 tbsp rosemary needles
• 2 thyme sprigs
• 150 ml poultry stock
• 150 g young zucchini
• 40 g black olives
• Rosemary flower (for garnishing)

Instructions

1. 1. Rinse the chicken meat thoroughly under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into 10 to 12 equal pieces.
3. 3. Season the chicken pieces generously with salt and pepper.
4. 4. Heat the olive oil in a large casserole dish or pot.
5. 5. Fry the chicken pieces on all sides until golden brown and then remove them from the pot.
6. 6. Peel the shallots, carrots, and garlic.
7. 7. Cut the carrots into small cubes with an edge length of about 1 centimeter.
8. 8. Cut the garlic into thin slivers.
9. 9. Add the prepared vegetables and the chicken back into the casserole dish.
10. 10. Sprinkle fresh rosemary needles over it.
11. 11. Place fresh thyme sprigs in the pan.
12. 12. Preheat the oven to 190 degrees Celsius.
13. 13. Place the casserole dish in the oven and bake the dish for 30 minutes.
14. 14. Gradually add the meat broth (stock) during the baking time.
15. 15. Cut off the ends of the zucchini.
16. 16. Slice the zucchini into thick, round slices.
17. 17. Remove the casserole dish from the oven briefly.
18. 18. Add the zucchini slices and the olives to the chicken.
19. 19. Place the casserole dish back in the oven and bake the dish for another 10 minutes.
20. 20. Finally, adjust the seasoning of the dish with salt and pepper.
21. 21. Serve the chicken hot with crispy white bread.

Nutrition per serving

• kcal: 450
• Protein: 34 g · Fett/Fat: 29 g · Carbs: 12 g