Chicken with Rosemary under Vegetables
Main Dishes • Yugoslavian
Description
The dish is served in portions — one thigh with barbecue sauce.
Ingredients
- Courgette 1 piece
- Chicken Thighs 4 pieces
- Eggplants 1 piece
- Carrot 1 piece
- Rosemary to taste
- Ground Black Pepper to taste
- Olive Oil 5 tablespoons
- Garlic 3 cloves
- Salad Potatoes 2 pieces
Step-by-Step Guide
Step 1
Rinse the chicken thighs and rub them with a mixture of rosemary, pepper, salt, and garlic. Let marinate for about 30 minutes.
Step 2
Meanwhile, dice the eggplant, zucchini, potatoes, and carrot.
Step 3
Transfer the vegetable mixture and dress it with olive oil. Season with salt and pepper to taste.
Step 4
Grease the skillet in which the dish will be baked with oil and place the marinated chicken as the first layer.
Step 5
Next, cover with a layer of vegetables, trying to cover the entire surface on top of the chicken. Create the impression of a dense layer of vegetables, with no gaps of meat. Optionally, sprinkle with dried dill and parsley on top.
Step 6
Bake in the oven at 430°F for 40 minutes.
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