Crispy garlic chicken with roasted vegetables

Ingredients for 4 servings:

• 6 cloves garlic
• 1 lime(s), untreated
• 125 ml white wine vinegar (preferably balsamic vinegar bianco)
• 6 tbsp olive oil, good
• 6 tbsp oil (grape seed oil)
• 2 tsp oregano, dried
• 2 tsp rosemary, dried
• 1 tsp chili flakes, crushed
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• 2 chickens, organic, approx. 1.2 kg/piece
• 1 kg of seasonal vegetables (e.g. peppers, zucchini, carrots, pumpkin, etc.)
• 6 tbsp olive oil, good
• Salt and pepper, to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 9 hours 35 minutes

Roasted Garlic Chicken (from New York)

Make the marinade the day before: Peel and finely chop the garlic. Wash and thinly slice the lime. Mix the vinegar, both oils, herbs, chili, salt, pepper, sugar, and lime. Halve the chicken, wash, pat dry, and place skin-side up in a shallow dish. Brush with the marinade. Cover with foil (or place in a freezer bag if necessary) and marinate in a cool place overnight – at least 8 hours. The next day, preheat the oven to 225°C, then turn on the grill. Remove the chicken from the marinade. Drain, but make sure the herbs stay on the skin. Season the chicken well with salt and pepper. Place skin-side up on the oven rack and grill under the grill for about 5 minutes until the skin is crispy. Then reduce the temperature to 175°C fan-assisted grilling and grill for about 60-75 minutes (2nd level from the bottom). Meanwhile, clean/peel, wash, and finely chop the vegetables. Place in a roasting pan and drizzle with oil. Season with salt and pepper to taste. After the chicken has roasted for 15 minutes, slide the roasting pan with the vegetables under the chicken. Turn occasionally. Carve the chicken. Season the vegetables again to taste and arrange the chicken on top of the vegetables on a warmed platter. Serve with ciabatta.