Fanny’s ‘all-in-one’ chicken

Fanny’s ‘all-in-one’ chicken

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

Cooking this just couldn’t be easier, and the outcome is delicious. A colourful chicken dish with lots of vegetables and olives, conveniently using frozen chicken.

Ingredients

Quantity Ingredient
2 tablespoons olive oil, for the roasting tin
4-5 frozen whole chicken legs, (thigh and drumstick)
1 small zucchini, in large pieces
2 medium red onions, in wedges
2 red capsicums, in large pieces
2 medium carrots, in large pieces
6 medium potatoes, in wedges
15 black olives
7-8 garlic cloves, peeled and lightly bruised
1-2 teaspoons sea salt
freshly ground black pepper
1-2 teaspoons dried thyme
1-2 teaspoons dried rosemary
a good drizzle olive oil
200-300ml dry white wine
tender sprigs fresh rosemary or thyme

Method

  1. Preheat the oven to 200°C. Lightly grease a large roasting tin with the olive oil. Put the still-frozen chicken legs in the tin, together with all the prepared vegetables. Place the olives and lightly bruised garlic cloves in between. Season the chicken pieces with sea salt and quite a bit of pepper. Sprinkle with the dried thyme and rosemary, and drizzle a little olive oil over everything.
  2. Bake for about 1 hour, pouring over the wine after 15 minutes, and then continuing to cook until the chicken is completely cooked through. Baste a few times with the pan juices. Garnish with the sprigs of fresh herbs.
  3. Serve with a green salad topped with crumbled goat’s cheese and toasted pine nuts.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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