Mediterranean corn-fed chicken with potatoes

Ingredients for 2 servings:

• 1 chicken (corn-fed)
• 12 small potatoes, waxy
• 4 cloves garlic
• 3 sprigs rosemary
• 4 sprigs of thyme
• olive oil
• Lemon pepper
• Sea salt, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat oven to 170°C (top/bottom heat). Cut the corn-fed chicken in half. Brush the outside with olive oil and season with lemon pepper and salt. Place the halves on the baking sheet. Underneath each half, add a peeled and halved clove of garlic, a sprig of thyme, and a sprig of rosemary. Wash and halve the potatoes, leaving the skin on. Chop the remaining rosemary and remove the thyme sprig. Sprinkle the herbs, the remaining two peeled and halved garlic cloves, pepper, sea salt, and olive oil over the potatoes to marinate. After the chicken halves have been in the oven for 15 minutes, add the potatoes. Simply place them around the chicken halves. After 30 minutes, the potatoes are cooked and the chicken is done. If you like it a bit spicier, you can add a splash of chili.