If whole, separate the chicken into breast, thighs and legs. Leave the skin on and trim any excess fat.
Season with chicken spice, dried rosemary, salt and pepper. Shallow Fry until lightly browned in Olive oil over medium-high heat.
Transfer the browned chicken and some of the oil into a baking dish. Add chopped garlic, shallots, and celery.
Cover with tin foil and bake at 370°F until the chicken is fully cooked and reaches a safe internal temperature of 74°C (165°F).
For more colour, broil the chicken for a 2-3 minutes with the foil removed just before serving.
Wash all your vegetables.
Slice the squash into 3/4inch spears. Season with salt and pepper.
Slice the fennel into quarters, season with salt and pepper.
Chop the mushrooms and eggplant into equal sizes, season with salt and pepper.
All the veggies are cooked the same way. Separately shallow fry them in the same oil you cooked the chicken in. Add more oil if things get too dry. Optionally, add a splash of white wine to each batch of veggies.
Cook until browned and tender, set in a baking dish and keep warm in the oven until the chicken is ready. Serve hot.
Wash the beans. Place them in a steamer basket, and steam them over shallow water until vibrant green and tender.
Season with salt, pepper, and some of the Olive oil that you cooked the chicken and veggies in.
Optionally, drizzle a little balsamic or red wine vinegar on top.
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