Mediterranean chicken pan from the oven

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 chicken legs
• 12 medium-sized potatoes, waxy
• 1 large zucchini or 2 m.-large
• 4 large onions
• 16 garlic cloves
• 4 large beefsteak tomatoes
• 3 tbsp olive oil
• Rosemary sprig(s), fresh
• Chicken seasoning
• salt and pepper
• Herbs of Provence

Instructions

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

Simple, delicious, easy to prepare

Halve the chicken breast fillets and rub them with the roast chicken seasoning, as well as the thighs. Peel, wash, and halve the raw potatoes, and cut the zucchini into thick slices. Peel and quarter the onions and peel the garlic cloves. Wash the rosemary sprigs and pat dry. Place everything on a deep baking tray, season generously with salt and pepper, and sprinkle with Provençal herbs. Pour over about 3-4 tablespoons of olive oil and mix everything well on the tray. Preheat the oven to approximately 200°C (top/bottom heat). Place the tray on the middle rack of the oven and roast for about 45 minutes. Meanwhile, wash and halve the tomatoes, and season with salt and pepper. Lightly oil them and add them to the tray after 45 minutes. Cook for another 15-30 minutes, depending on the size of the chicken and potatoes.