Provençal Chicken

Ingredients

• 1 kg whole roasted chicken (1 whole roasted chicken)
• salt, freshly ground pepper
• 500 g Potatoes
• 2 Garlic cloves
• 6 tbsp Olive oil
• juice of one lemon
• 250 ml chicken broth
• 250 ml white wine
• oregano
• 500 g tomatoes
• 2 small eggplants

Instructions

1. 1.

   Rinse the chicken and pat dry. Rub with salt and pepper. Peel, wash, and cut potatoes into wedges. Peel garlic.

2. 2.

   Heat 4 tbsp olive oil in a roasting pan. Brown the chicken all over. Add potatoes and pour in lemon juice, broth, and white wine. Rinse oregano, shake dry, and pluck leaves from stems. Mix oregano into the pot. Cover and bake at 200°C (gas: level 3-4, convection: 180°C) for 45 minutes.

3. 3.

   Wash tomatoes and chop finely. In the last 5-10 minutes mix them with the potatoes. Season with salt and pepper. Continue cooking uncovered until done.

4. 4.

   Wash eggplants and slice. Lightly oil a grill pan with remaining olive oil and sear eggplant slices in batches. Salt and pepper to taste.

5. 5.

   Remove chicken. Mix eggplant into potatoes and tomatoes, let sit briefly. Taste again. Cut chicken into pieces. Serve everything together.