Mediterranean-Style Roast Chicken and Vegetables
Ingredients
- Ingredients
- 1 1,2 kg (approximately 2 pounds 10 ounces chicken
- 2 thyme
- 3 rosemary
- salt
- peppers
- sweet ground paprika
- 1 tsp Tomato paste
- 2 Tbsps olive oil
- 1 generous pinch grated Lemon peel
- 2 Zucchini
- 200 grams (approximately 7 ounces) Cherry tomatoes
- 100 grams (approximately 3 1/2 ounces)black Olives (stoned)
- 400 grams (approximately 14 ounces) waxy potatoes
- 50 milliliters (approximately 3 1/2 tablespoons)d ry white wine
- 150 milliliters (approximately 5 1/4 ounces) Vegetable broth
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Rinse chicken and pat dry. Place a rosemary and 2 thyme sprigs into the cavity of the chicken. Mix together the salt, pepper, paprika, tomato paste, olive oil and lemon zest and coat the chicken with it. Place in a roasting pan and cook, turning the chicken occasionally. Meanwhile prepare the vegetables: Rinse the zucchini and tomatoes and pat dry. Slice the zucchini, halve the tomatoes.
Drain the olives. Peel the potatoes and cut into 5 mm (approximately 1/4-inch) thick slices. Add the zucchini, tomatoes, potatoes and olives to the roasting pan, spreading them around, after the chicken has cooked 20 minutes. Add salt, pepper and rosemary to the pan along with the broth and wine. Cook until the chicken is cooked through, about 40 minutes longer.
