Preparation

Mix the first six ingredients of the marinade and place the washed and dried chicken fillets in it. Marinate for at least 1 hour (can also be done overnight).

Peel the potatoes, cut the larger tubers in half and fry them in olive oil for about 10 minutes until golden brown on all sides.

Place the sautéed potatoes in a baking dish brushed with olive oil.

Peel and chop the garlic. Peel the onion, cut it in half and cut the halves into rings. Wash and chop 1 sprig of thyme and 1 sprig of rosemary. Fry the onions, garlic and chopped herbs in the frying fat, then pour over the potatoes.

Put the meat with the marinade on the potatoes and fry everything in the oven at 200 degrees for about 15 minutes. Then pour in the hot chicken broth, spread the tomatoes and two sprigs of rosemary in the casserole and bake for another 30 minutes.