- 1 Roast chicken (1 kg)
- Salt and freshly ground pepper
- 500 grams Potatoes
- 2 Garlic cloves
- 6 tablespoons Olive oil
- juice of Lemons
- 250 milliliters Chicken broth
- 250 milliliters White wine
- 500 grams Tomatoes
- 2 small eggplants
Rinse chicken and pat dry. Rub with salt and pepper. Peel, rinse and slice potatoes. Peel garlic.
Heat 4 tablespoons olive oil in a Dutch oven. Brown the chicken on all sides. Add the potatoes, garlic, lemon juice, broth and white wine. Rinse oregano, shake dry and pluck the leaves from the stems. Add to the pan. Cover and cook in a preheated 200°C (approximately 400°F) oven for cook 45 minutes.
Rinse and slice tomatoes. Add to the pan for the last 5 to 10 minutes of cooking. Season with salt and pepper. Remove cover to finish cooking.
Rinse eggplant and cut into slices. Heat the remaining olive oil in a grill pan and cook the eggplant slices in batches. Season with salt and pepper.
Remove the chicken from the pan. Add the eggplant to the potato mixture. Season to taste. Carve chicken into pieces and serve with vegetables.