Oven-baked chicken with olives and vegetables

Ingredients for 4 servings:

• 1 chicken
• Sea salt
• Pepper, black from the mill
• Paprika powder
• Paprika powder, sweet
• Herbs of Provence
• 8 tbsp olive oil
• 1 onion(s)
• 2 garlic cloves
• 2 carrots
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 500 g potatoes
• 200 g olives, Kalamata
• 200 ml chicken stock or vegetable stock

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Spicy poultry dish, can be prepared well, all side dishes are braised with it

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Mix the salt, pepper, paprika, and herbs with 3 tablespoons of olive oil (amount to taste; it’s fine to create a paste). Rub the chicken inside and out with the seasoning mixture and place it in an ovenproof dish. Roast at 180 degrees Celsius (350 degrees Fahrenheit) for about 25 minutes. In the meantime, chop the onion and garlic. Peel the carrots and cut into medium-thick slices. Deseed the bell peppers and roughly dice them. Wash the potatoes; if the skin is thin, you can use them unpeeled; otherwise, peel them. Then quarter them lengthwise. Fry the potatoes in the remaining olive oil, remove them. Then fry the onion and garlic mixture, then add the remaining vegetables and fry them as well. Finally, add the potatoes and season well with salt, pepper, and Provençal herbs. After 25 minutes, remove the chicken from the oven and add the vegetables and olives. Dissolve the roasted aromas in the pot with the broth and pour it all over the vegetables. Return the pot to the oven and let the chicken and vegetables braise for another 40 minutes. The potatoes should be tender and the meat cooked through.