This juicy fragrant chicken is perfect for a large family's Sunday summer dinner. Pilaf, Italian pasta or oriental couscous are suitable for garnish. Red onion slices can be used in place of olives in this dish.
It is necessary
- - large whole chicken (2 kg);
- - one red pepper;
- - one green pepper;
- - 4 tomatoes;
- - 6 cloves of garlic;
- - 12 pcs. olives;
- - 2 tbsp. tablespoons of olive oil;
- - 1 teaspoon of dry marjoram;
- - salt and ground black pepper.
Instructions
Step 1
Preheat oven to 190 degrees. Place the chicken on a small baking sheet and carefully pour half of the olive oil in the recipe. Sprinkle dry marjoram on top for a specific herbal flavor.
Step 2
Peel the red and green peppers from seeds and cut into 4 parts, cut the tomatoes in half, peel the garlic. Spread the cut peppers, tomato, peeled cloves and olives around the chicken. Drizzle the remaining olive oil over the vegetables and season well with salt and black pepper.
Step 3
Roast the chicken with vegetables in the oven for 1 hour 15 minutes, until the vegetables and chicken are cooked through: when piercing the thickest parts of the chicken, clear juice should come out.
Step 4
Transfer the finished chicken to a large serving platter and place the baked vegetables around it. Pour the juice from the cooking process onto a serving platter and serve.
