Garlic chicken with side dish

Ingredients for 4 servings:

• 1 chicken, ready to cook, approx. 1.5 kg
• 120 g garlic cloves, peeled, approx. 3 bulbs
• 15 g rosemary, fresh
• 2 tsp thyme, dried
• 3 tbsp olive oil
• 1 kg potatoes
• 1 kg vine tomatoes, small
• 500 ml chicken stock
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

everything from one pot

Wash and dry the rosemary, potatoes, and tomatoes. Strip the rosemary needles. Peel the potatoes to taste or leave them unpeeled, and halve or quarter them depending on their size. Place them in a roasting tin with 60g of garlic, the halved tomatoes, half of the thyme and rosemary, and chicken stock. Preheat the oven to 200°C (electric hob), 175°C (fan oven), or gas mark 3. Wash the chicken inside and out, pat dry, and rub the inside with salt and pepper. Add the remaining garlic cloves and herbs to the chicken. Pin the opening together with wooden skewers. Cut a slit in the legs just above the end joint all the way around to the bone, cutting through the skin and tendons. This will allow the meat to rise during roasting and keep it juicier. Tie the legs together with kitchen string. Rub the chicken with salt and pepper, place it on top of the vegetables in the roasting tin, breast-side up, and brush generously with oil. Place the roasting pan uncovered on a rack on the lowest rack of the oven. Place a baking sheet on top. Roast the chicken for 75 minutes. Remove the baking sheet and roast for another 15 minutes, until the skin is nice and crispy.