John Myers
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Garlic Chicken with Mediterranean Vegetables
The perfect garlic chicken with mediterranean vegetables recipe with a picture and simple step-by-step instructions.
Garlic chicken
- 1 Chicken ready to cook approx. 1.5 kg
- 2 Solo garlic
- 1 Organic lemon
- 4 Branches Rosemary fresh
- Coarse sea salt
vegetables
- 2 Halve the zucchini lengthways, cut into slices
- 3 Red Onions in wedges
- 450 g Quarter tomatoes
- 1 tuber Quarter garlic with peel
- 400 ml Poultry stock from the jar
- Salt
- Pepper from the grinder
- 3 Branches Rosemary fresh
also
- Kitchen twine
Garlic chicken
- Wash the chicken well inside and out and pat dry.
- Wash the rosemary and shake dry. Wash, dry and peel the organic lemon and cut into cubes. Peel and chop solo garlic. Now mix the rosemary, garlic and lemon cubes in a bowl, season with salt and pepper and stuff inside the chicken. Tie the legs together with kitchen thread. Place the chicken in a large baking dish and pour over 200ml of poultry stock. Fry in a preheated oven at 150 ° C convection / 175 ° top / bottom heat for about 1.5 hours until golden brown
vegetables
- Mix the zucchini slices, onion wedges, tomato quarters with rosemary in a bowl and season with salt and pepper.
- When the chicken has been in the oven for 1 hour, take out the vegetables and garlic, add the remaining 200ml poultry stock and cook for the last half an hour.
- We had fried potatoes fried in clarified butter
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