Provencal Chicken from Oven

5 from 6 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 150 kcal


  • 1,4 kg Chicken
  • 600 g Potatoes (triplets)
  • 10 Fresh shallots
  • 4 Garlic cloves
  • 1 small Zucchini fresh
  • 250 g Date tomatoes
  • 150 g Diced pork belly
  • 100 g Black pitted olives
  • 3 sprigs Fresh thyme
  • 1 sprig Rosemary fresh
  • 2 Bay leaves
  • 5 tbsp Olive oil
  • Pepper from the grinder
  • Lemon salt
  • Chili salt
  • 200 ml Chicken broth

for the chicken broth

  • 1 packet Vegetable products Roasted vegetables
  • 1 Fresh onion
  • Black pepper
  • 2 Clove
  • 1 Bay leaf
  • Salt



  • Wash the chicken inside and out - pat dry - separate the legs - press a little outwards - separate from the basket at the joint - also cut the wings from the carcass - the breast on both sides - release the sternum along the carcass -
  • Cook a broth of the carcass and the sections with the roasted vegetables, salt, pepper and an onion spiked with cloves and bay leaf in a pressure cooker with a little water - after 30 minutes you have a strong broth to pour in later
  • Wash the potatoes - cut into wedges - rinse the zucchini and cut into strips - peel the shallots - large quarters - cut the small ones in half - peel the garlic into slices -

Preheat the oven to 200 ° C

  • Heat the oil in a pan - fry the chicken pieces seasoned with lemon salt and pepper, remove them from the pan on all sides and place them in a baking dish -
  • Put the potato wedges and gradually the bacon, the vegetables and the herbs in the pan and fry lightly - season well with chilli salt (I made it myself) and pepper from the mill
  • everything - also add the potted olives to the chicken parts - make sure that the meat is on top with the skin facing upwards - pour off 200 ml of the chicken stock - put the pan in the oven and fry for about 15 minutes
  • in between rinse off the date tomatoes - cut in half - then distribute to the chicken on the baking dish - fry for another 30-40 minutes -
  • then arrange so that everyone gets meat - vegetables and potato wedges - a little sauce to go with it - the meat was very juicy and the vegetables and the potato wedges were spicy and tasty - my göga thought - laughed


Serving: 100gCalories: 150kcalCarbohydrates: 3.6gProtein: 12.2gFat: 9.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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