Marinated chicken with herbs, garlic and small potatoes

Ingredients for 4 servings:

• 1 chicken
• 1 bunch of thyme
• 2 sprigs rosemary
• 6 sage leaves
• 20 garlic cloves, young
• 20 small potatoes
• 1 vegetable onion(s), sliced
• 100 ml olive oil
• 1 lemon(s), the juice
• 1 tbsp chicken seasoning mix
• Sea salt, medium coarse grain
• pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

Cut 1 chicken into 4 pieces and season with the chicken seasoning mix, pepper, and salt. Prepare a marinade with 1 crushed garlic clove, 6 sage leaves, 2 rosemary sprigs, 1 bunch of thyme, 100 ml olive oil, and the juice of 1 whole lemon. Place everything in a large plastic bag (6-liter freezer bag). Seal tightly and mix everything well. Marinate overnight in the refrigerator. Place 20 unpeeled garlic cloves, 20 small potatoes (with skin removed), the sliced ​​onion, and the marinated chicken pieces with the herbs on a baking sheet and spread everything out. Then drizzle the marinade over the chicken (and add a little more olive oil if desired). Sprinkle some medium-coarse sea salt over the potatoes. Cook in a preheated oven at 175°C (top/bottom heat) for about 1 hour. Turn on the grill during the last few minutes and brown the top a little. To serve, squeeze the garlic out of its skin and arrange it on plates with the chicken pieces and potatoes, along with the marinade. Serve immediately. Serve with a mixed salad of cucumbers, tomatoes, onions, green lettuce, and a vinaigrette with fresh chopped cilantro.