Baked Chicken with Potatoes and Peppers
Main Dishes • European
Description
Baked Chicken with Potatoes and Peppers
Ingredients
- Poultry 55 oz
- Spanish onions 2 heads
- Courgette 1 piece
- Sweet Pepper 3 pieces
- Salad Potatoes 6 pieces
- Mustard Greens 2 tablespoons
- Cauliflower 5 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 355°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.
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