← All recipes

🍽️ Chicken el Greco

450 kcal · 30 min · 4 servings

Ingredients

• rosemary, fresh 25 g
• thyme, fresh 25 g
• bay leaves, dried 2 pcs
• fennel 4 pcs
• potatoes, mostly waxy 750 g
• spring onions 1 bunch
• onions, red 2 pcs
• garlic cloves 4 pcs
• soup chicken 1 pc
• salt pinch
• olive oil 1 tbsp
• pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 180 °C (top/bottom heat). Wash the rosemary, thyme and bay leaves and shake them dry. Wash the fennel bulbs thoroughly and slice them, set the greens aside. Also wash the potatoes and halve them.
2. 2. Clean the spring onions and cut off the roots. Halve the onions, peel and cut into quarters. Crush the garlic clove and peel. Rinse the chicken and pat dry with kitchen paper.
3. 3. Salt the chicken inside and out. Stuff the herbs into the cavity and tie the legs together with kitchen twine. Place the chicken in a roasting pan and brush both sides with olive oil. Add the potatoes, fennel, garlic and onions to the roasting pan.
4. 4. Place the roasting pan in the preheated oven and roast the chicken for about 1 hour. Remove it and let it rest briefly. Meanwhile, heat 1 tbsp olive oil in a pan, add the spring onions and fry for about 2 minutes, season with salt and pepper.
5. 5. Cut the chicken. Serve the chicken el Greco together with the potatoes, fennel, onions and spring onions on plates. Enjoy your meal!

Nutrition per serving

• kcal: 450
• Protein: 35 g · Fett/Fat: 20 g · Carbs: 30 g