Provençal Chicken with Courgettes, Tomatoes & Herbes de Provence
Ingredients
- 8 bone-in chicken pieces, mixed
- 2 courgettes
- 4 vine tomatoes
- 2 tsp herbes de Provence
- 3 tbsp olive oil
- 4 garlic cloves
- 100 ml dry white wine
- 60 g pitted green olives
Nutrition (per serving)
- Calories
- 765 kcal
- Protein
- 65.5 g
- Carbohydrate
- 6.4 g
- of which sugars
- 4.9 g
- Fat
- 50.7 g
- of which saturates
- 12.7 g
- Fibre
- 2.9 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C/180°C fan. Slice the courgettes into thick rounds and halve the tomatoes. Crush the garlic.
- 2
Toss the courgettes and garlic in a roasting tin with 2 tablespoons of olive oil and half the herbes de Provence. Season and spread out.
- 3
Rub the chicken pieces with the remaining olive oil and herbes de Provence, season well, and place skin-side up over the vegetables.
- 4
Pour the white wine around the base of the tin and scatter in the olives and tomatoes.
- 5
Roast for 50 minutes until the chicken is golden and the vegetables are tender and fragrant. Serve with crusty baguette.
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