Baked Spring Chickens with Tomatoes and Olives
I'm sharing a recipe for amazing spring chickens. The dish turns out tender, aromatic, and looks festive thanks to the vegetables. If desired, you can use other vegetables, replace olives with black olives, or use wings or drumsticks instead of whole spring chickens.
- Total cooking time
- not set
- Number of servings
- 3
- Recipe difficulty
- 3 / 5
Ingredients
for 3 servings
- spring chicken 700 g
- tomatoes 150 g
- leek 150 g
- olives 100 g
- garlic clove 3-4 clove
- dried herbs 1 tbsp
- teriyaki sauce 100 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 10
Split the spring chickens along the breast.
Step 2 of 10
Salt and brush with teriyaki sauce. Leave for 2–3 hours.
Step 3 of 10
Slice the garlic; cut the leek into rings (if using onion, cut into strips).
Step 4 of 10
Slice the tomatoes.
Step 5 of 10
Slice the olives.
Step 6 of 10
Mix the garlic, olives, tomatoes, and leek in one bowl.
Step 7 of 10
Add pepper, salt, and herbs.
Step 8 of 10
Mix well.
Step 9 of 10
Grease a baking pan (in my case 20×30 cm) with oil and place the spring chickens in it.
Step 10 of 10
Distribute the vegetables on top. Place in the oven. Bake at 180 degrees for 35–40 minutes.