Chicken baked with vegetables and sweet pepper
7 servings
135 minutes
Chicken baked with vegetables and sweet pepper is a dish that combines the tenderness of chicken meat and the aroma of roasted vegetables. European cuisine is known for its harmonious flavors, and this recipe is no exception. Mayonnaise marination makes the meat soft and juicy, while adding bell pepper gives a light sweetness and freshness. Potatoes, cabbage, and onions create a rich bouquet of flavors that complement the main dish. The final baking with cherry tomatoes and grilling gives a golden crust, making the dish even more appetizing. Serving it with parmesan and white wine turns it into a true festive dinner. A great choice for family gatherings or celebrations!
1
We wash the chicken, salt it, pepper it, leave it for 20-30 minutes, then rub it with mayonnaise and put it in the cold (from 3 to 24 hours).
- Chicken: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 70 g
2
We clean and wash the vegetables. We take a metal or glass tray and, if we don't want to scrub the baking sheet after the holiday, we line it with foil, considering that we will need to wrap the chicken with its free edges. In the center, we place sliced onions in large rings (the only vegetable we do NOT salt in advance).
- Onion: 2 pieces
3
Lay the chicken on the onions gently and not too tightly (so it can be easily opened), cover with foil. And send it to the oven for about 1 hour at a temperature of 150–175 degrees.
- Chicken: 1 piece
4
We wash the bell peppers and place them whole in a separate dish to bake in the oven (for 20-35 minutes, until done). We peel and cut the potatoes and cabbage as we like (I cut everything into fairly large pieces, separating the cauliflower into florets), season with salt and pepper (to taste), and let them sit for about 30 minutes. Then we add them to the chicken. If the chicken is dry and hasn't released juice, we add half a glass of water to the bottom of the dish. We remove the peppers, clean them from seeds and skin, and carefully arrange them on the plate where the chicken will be served. We drizzle with a couple of drops of olive oil, then lemon juice.
- Sweet pepper: 2 pieces
- Potato: 3 pieces
- White cabbage: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
- Lemon juice: 70 ml
5
It has been about an hour since we put the chicken in the oven, we open the foil on it and the vegetables and increase the temperature to about 200 degrees. If the chicken is medium or large, it will take another hour.
6
When the chicken is ready and the vegetables are stewed, we add cherry tomatoes on top (leaving small tails for easier transfer to the serving dish), send it back to the oven, and turn on the grill for 5-10 minutes to get an appetizing golden crust.
- Cherry tomatoes: 30 g
7
Remove the dish, transfer the chicken to a plate with peppers, carefully arrange the vegetables around it, and finally distribute the cherry tomatoes on the plate (be careful, they are very fragile after baking). Serve with grated Parmesan cheese and white wine or champagne.