Provençal chicken pan

Ingredients for 8 servings:

• 5 chicken legs
• 6 bone-in, skin-on chicken breasts (single)
• 2 onions, sliced
• 5 garlic cloves, finely sliced
• 500 g cocktail tomatoes, whole
• 1 bunch of thyme
• 3 sprigs rosemary
• 200 g olives (preferably mixed black and green)
• 3 limes, zest and juice
• salt and pepper
• Chili, from the mill
• 8 tbsp olive oil, good

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

very hot seared, very gently cooked to the end, nice casual summer meal for guests

You can also buy two nice chickens for this chicken pan and cut them into 4-8 pieces each. Then make a nice stock from the leftovers and freeze it. The quantities of the individual ingredients can also vary slightly. Preheat the oven to VERY high, if possible to 280/300°C (I used the pizza setting). Grease a large ovenproof dish or the oven tray with 4 tablespoons of oil and place the chicken pieces in. Marinate with the zest and juice of the limes (washed in hot water!), season with salt and pepper. Place the remaining ingredients in between, drizzle with the remaining olive oil, and season everything again with salt and pepper. Add a little ground chili. Place in the blazing-hot oven and roast for 20 minutes. Then reduce the temperature to 100°C and finish cooking for 1 hour at a reduced temperature. The chicken will be nice and crispy, but will still be extremely moist, and the ingredients will create a very tasty, spicy sauce. Add to that some delicious bread (I had the potato bread from the tray here at CK), a mixed salad, and a delicious glass of wine – an ideal meal for summer and casual entertaining.