Chicken Baked with Vegetables and Bell Peppers

Main Dishes | European cuisine

⏳ Time

2 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken baked with vegetables and bell peppers

Ingredients

Mayonnaise - 2.5 oz
Salad Potatoes - 3 pieces
Spanish onions - 2 pieces
Poultry - 1 piece
Salt - to taste
White Cabbage - 1 head
Orange Bell Peppers - 2 pieces
Marinated cherries - 1.1 oz
Olive Oil - to taste
Meyer Lemon Juice - 2 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Wash the chicken, season with salt and pepper, and let it sit for about 20–30 minutes. Then, rub it with mayonnaise and place it in the refrigerator (from 3 to 24 hours).

Step 2

Clean and wash the vegetables. Take a metal or glass baking tray and, if you don't want to scrub it after the holiday, line it with foil, making sure to leave enough overhang to wrap the chicken. Place the sliced onions in large rings in the center (this is the only vegetable we do NOT salt beforehand).

Step 3

Place the chicken on top of the onions, carefully and tightly (so it can be easily opened), cover with foil, and bake for about 1 hour at a temperature of 150–347°F.

Step 4

Wash the bell peppers and place them whole in a separate dish in the oven (for about 20–35 minutes, until cooked), you can use a separate tray during the chicken's cooking process (I cooked the peppers separately because I don't like the slightly bitter juice they release, which the other vegetables absorb, but you can cook them together if you prefer). Clean and chop the potatoes and cabbage as desired (I cut everything into fairly large pieces, dividing the cauliflower into florets), season with salt and pepper (to taste), let them sit for about 30 minutes, and then add them to the chicken. If the chicken is dry and hasn't released any juice, add half a glass of water to the bottom of the dish. Remove the peppers, clean them from the seeds and skin, and carefully place them on a plate where the chicken will be served. Drizzle with a couple of drops of olive oil, then with lemon juice.

Step 5

About an hour has passed since we put the chicken in the oven; open the foil on the chicken and vegetables and increase the temperature to about 392°F. If the chicken is medium or large, this will take about another hour.

Step 6

When the chicken is ready and the vegetables are stewed, add the cherry tomatoes on top (leave small stems on them, as it will be easier to transfer them to the serving dish), return to the oven, and turn on the grill for 5–10 minutes to achieve a delicious golden crust.

Step 7

Remove the dish, transfer the chicken to the plate with the peppers, and carefully arrange the vegetables around it, finishing with the cherry tomatoes (be careful, as they become very fragile after baking). Serve with grated Parmesan cheese and white wine or champagne.