Roast Chicken with Rosemary and Vegetable Side

An idea for a delicious lunch. Season chicken pieces with rosemary, arrange them with potatoes and olives, and bake in the oven. Then, indulge in the noble aroma and divine flavor without worries.

Details

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Ingredients

1500 g Meat, chicken, thighs
800 g Potatoes, white
100 g Olives, black, in brine
150 g Tomato, red
1 piece Small pumpkins
5 spoon Oil, olive
1 teaspoon Salt, table
2 pinch Spices, pepper, black
2 pod Garlic, fresh
2 twigs Rosemary, fresh

Steps

Preheat the oven to 180 degrees Celsius. Thoroughly wash and dry the chicken with paper towels, then cut it into individual pieces. Prepare a baking dish by greasing it well, then place the chicken pieces inside. Season the chicken with pepper and salt. Place the dish in the oven for about 20-25 minutes to let the meat brown slightly.
Meanwhile, drain the olives, and wash the zucchini and cherry tomatoes. Slice the zucchini into rounds. Wash the potatoes and peel them if necessary, then cut them in half lengthwise. After 25 minutes of baking, remove the dish from the oven. Turn the chicken pieces over and arrange them with the potatoes, olives, zucchini rounds, and cherry tomatoes. Drizzle everything with two streams of olive oil and season the vegetables with salt and pepper. Return the dish to the oven and bake for an additional 25 minutes.
15 minutes before the end of baking, peel the garlic and slice it. Thoroughly wash and dry the rosemary, then pluck the leaves. In a separate bowl, mix the garlic and rosemary with the remaining oil, which you pour over the potatoes and chicken 10 minutes before the end of baking.
Serve the chicken pieces with the vegetables on plates and enjoy.

Nutrition Information (Per 100g)

Calories: 157.31 kcal
Fat: 10.27 g
- Saturated Fat: 2.41 g
Carbohydrates: 5.08 g
- Sugars: 0.4 g
Protein: 9.62 g
Fiber: 0.79 g