Provensal chicken

Ingredients

100g of bacon

4 spring onions

4 sprigs of thyme

2 sprigs of rosemary

2 anchovies

600g unpeeled potatoes 

1 chicken (4 legs)

salt, pepper

5 tablespoons of olive oil

16 cherry tomatoes

6 bay leaves

6 peeled cloves of garlic 

60g of black olives

300 ml of chicken broth

juice of 1⁄2 lemon

Heat the oven to 185 °C.

Cut the bacon into 0.5 cm wide chips. Cut the spring onions into pieces 6 cm long. Finely chop the thyme and rosemary. Roughly chop the anchovies. Cut the potatoes lengthwise into 2 cm thick wedges.

Generously salt and pepper the chicken

Heat the oil in a saucepan and fry the meat until golden brown on all sides. First from the skin side. Remove and set aside.

Add bacon, spring onions, cherry tomatoes, thyme, rosemary, bay leaves, garlic cloves, olives, anchovies and potatoes, salt, pepper and saute for 2 minutes. Stir often.

Add the broth and lemon juice, mix and place the meat back in a single layer, skin side up.

Place in the preheated oven for 65 minutes. While baking, occasionally pour the sauce over the meat.