1/3 cup of olive oil
1 kg of medium-sized potatoes, cut into 0.5 cm slices
1/2 tablespoon of thyme
1 1.5 kg chicken
1 tablespoon of salt
3 cloves of garlic, mashed
4 cups of broccoli florets
3 medium-sized onions, cut into rings (300 g)
1 1/2 chicken broth tablets dissolved in 3 cups of hot water
1/3 cup of olive oil
1 kg of medium-sized potatoes, cut into 0.5 cm slices
1/2 tablespoon of thyme
1 1.5 kg chicken
1 tablespoon of salt
3 cloves of garlic, mashed
4 cups of broccoli florets
3 medium-sized onions, cut into rings (300 g)
1 1/2 chicken broth tablets dissolved in 3 cups of hot water
Preheat the oven to a very hot temperature (250°C)
In a large baking dish, spread the olive oil
Line with potatoes and sprinkle with thyme
Set aside
Season the chicken with salt mixed with garlic
Cross the chicken's legs and tie them together with kitchen twine
Place the chicken in the center of the prepared baking dish and arrange the broccoli and onions around it
Baste with chicken broth
Cover with aluminum foil
Put in the oven for about 45 minutes
Remove the foil and continue to cook the chicken for another 45 minutes, until golden brown
Remove from the oven and remove the twine
Arrange the chicken and vegetables on a serving platter and serve hot.
