Savoury Provençal Roasted Chicken

Ingredients

• 2 chicken (800 g-1 kg, or 4 chicken thighs and 2 chicken breasts)
• 8 sage leaves
• 4 branches thyme
• 4 branches marjoram
• 1 Branch Rosemary
• 2 bay leaves
• 5 shallots
• 2 Garlic cloves
• 1 red bell pepper
• 1 Yellow Bell Pepper
• 75 g black olives (pitted)
• 3 tbsp olive oil
• salt
• pepper (ground)
• 300 ml dry white wine
• 4 tbsp tomato paste
• 300 ml Vegetable broth

Instructions

1. 1.

   Wash whole chickens inside and out and cut each into 2 breast pieces and 2 thighs with poultry scissors. Then cut the breast pieces again crosswise into wing and lower breast sections.

2. 2.

   Wash and shake herbs dry. Peel shallots and slice lengthwise into wedges. Peel garlic and halve. Clean bell peppers, wash, halve, deseed and cut lengthwise into strips. Wash chicken parts, pat dry, slide one sage leaf under each skin, brush with 2 tbsp oil and season with salt and pepper. Brush the roasting pan with 1 tbsp oil. Place chicken in pan and roast at 200°C for about 15 minutes. Mix wine and tomato paste. Remove chicken from oven, add bay leaves, shallots and garlic to pan. Pour wine-tomato mixture over them, return chicken to oven and braise for another 15-20 minutes.

3. 3.

   Add bell pepper strips, olives, remaining herbs and broth, then bake for an additional 25 minutes until cooked through. Serve hot.