Baked Chicken with Pepper and Olives

Prepare the ingredients for baked chicken with peppers and olives. Prepare the chicken carcass: thoroughly wash the chicken and pat it dry, if necessary, remove excess fat and skin. Drain the liquid from the olives completely, wash and dry the vegetables and rosemary.

Cut the lemon into quarters and place it inside the chicken along with two sprigs of rosemary. Place the prepared chicken in a large baking dish. Preheat the oven to 200 degrees.

Cut each stem of leek into 3 parts, then slice each of these parts in half lengthwise. Cut the bell pepper (you can use peppers of different colors to make the dish even more vibrant and colorful) in half and remove the seeds. Slice the pepper into wide strips.

In the baking dish, next to the chicken, arrange the prepared vegetables and olives. Generously drizzle the vegetables with olive oil and lightly sprinkle the chicken with oil as well. Add the remaining sprigs of rosemary, sprinkle the chicken and vegetables with coarse sea salt and pepper. Carefully mix the vegetables with two spoons to evenly coat them with oil. Place the chicken in the oven for one and a half hours. By this time, the chicken should be fully cooked. If you pierce the chicken thigh with the tip of a sharp knife, clear juice should flow out. The vegetables should also become soft and golden brown.

Transfer the chicken to a serving dish and let it rest for 10 minutes. Return the vegetables to the turned-off oven to keep them warm. Remove the vegetables from the oven and transfer them to the serving dish with a slotted spoon. Drizzle the chicken and vegetables with the juices released during baking. The baked vegetables can be pureed using an immersion blender - it will make a delicious sauce that you can dip the chicken pieces or fresh crusty bread into.

Baked chicken with bell peppers and olives is ready. Before serving, cut the chicken into portioned pieces. Enjoy your meal!