Herb-Roasted Chicken

An oven-baked dish that gets its special aroma from the herbs used to rub the chicken pieces, with a vegetable bed adding the final touch by placing the meat on top.

Details

  • Preparation Time: 265 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1.4 kg Meat, chicken, ground

  • 1 bouquet Thyme, fresh

  • 4 spoon Oil, olive

  • 500 g Pumpkin, raw

  • 3 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 100 g Olives, green, in brine

herb mixture

  • 1 spoon Spices, caraway, seeds

  • 2 teaspoons Thyme, fresh

  • 2 teaspoons Spices, cumin, seeds

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Clean the chicken thoroughly, wash it, and pat it dry with paper towels. Cut it into 8 pieces (see advice).

  2. Heat a pan over medium heat and toast the caraway seeds. Shake the pan several times while toasting to ensure even browning. Once they are fragrant and turn light brown, crush them in a mortar or grinder. Mix the ground seeds in a bowl with the other herbs and spices from the herb mixture.

  3. Rub the chicken pieces on all sides with the herb mixture, place them in a glass bowl, cover, and refrigerate for 4 hours or overnight.

  4. Wash the pumpkin and cut it into 4 pieces, then remove the seeds and peel it. Cut it into 2 cm cubes. Wash the thyme and shake it dry. Preheat the oven to 200 °C.

  5. Grease a deep baking dish with a tablespoon of oil, then spread the thyme sprigs across it. Arrange the chicken pieces in the dish and drizzle them with another tablespoon of oil.

  6. In a large bowl, toss the pumpkin with the remaining oil. Season with salt and pepper to taste. Spread the pumpkin cubes around the chicken. Place the dish in the preheated oven for 40 minutes. While baking, occasionally baste the chicken with the juices that collect in the dish.

  7. Remove the dish from the oven, turn the chicken pieces, and add the olives to the dish. Bake for another 25 minutes.

  8. Place the roasted chicken pieces on a large serving platter and arrange the pumpkin and olives around them. Drizzle everything with the sauce from the baking dish and serve.

Nutrition Information (Per 100g)

  • Calories: 129.94 kcal
  • Fat: 7.73 g
    • Saturated Fat: 1.65 g
  • Carbohydrates: 2.39 g
    • Sugars: 0.25 g
  • Protein: 12.32 g
  • Fiber: 0.55 g

Advice

Cut the chicken into eight pieces following the steps below: First, separate the thighs by cutting the skin between the thigh and breast with a knife or poultry shears. Locate the oval piece of meat near the backbone with the tip of the knife and cut it so it remains attached to the thigh. Bend the thigh firmly outward to pop the bone out of the hip joint. Cut the thigh along with the hip portion of the meat, then turn the chicken and repeat the process for the other thigh. Next, further halve the thighs at the joint, following the white layer of fat on the underside. Cut off the wing tips and discard them. Place the chicken on its back and make a cut into the meat right next to the breastbone. Then cut the breastbone with a knife or shears. Halve each breast diagonally, cutting through the meat and ribs so that each side has one breast piece with the wing attached.