Baked Chicken with Potatoes and Peppers

Main Dishes | European cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked Chicken with Potatoes and Peppers

Ingredients

Poultry - 52.9 oz
Spanish onions - 2 heads
Courgette - 1 piece
Sweet Pepper - 3 pieces
Salad Potatoes - 6 pieces
Mustard Greens - 2 tablespoons
Cauliflower - 7.1 oz
Mayonnaise - to taste
Salt - to taste
Ground Black Pepper - to taste
Eggplants - 1 piece
Garlic - 1 clove

Step by Step guide

Step 1

Mix mustard with mayonnaise and coat the chicken. Cut the garlic head in half and place it inside the chicken.

Step 2

Wrap the chicken in foil and place it on a baking sheet (or put it in a roasting bag). Bake at 356°F for about 30 minutes, until the meat is cooked.

Step 3

While the chicken is in the oven, cut the vegetables: slice the potatoes, eggplant, and zucchini; quarter the onion; cut the pepper into large pieces. Arrange the vegetables on the right and left sides of the dish (it's best to place the potatoes at the bottom so they cook in the juices).

Step 4

Transfer the chicken to the dish with the vegetables (right in the center) and return it to the oven for another 40 minutes until a crust forms and the potatoes are cooked. You can periodically take the dish out and baste the chicken with the juices.