Roast chicken with vegetables
4 servings
60 minutes
Chicken stew with vegetables is a true embodiment of warmth and homeliness, coming to us from Uzbek cuisine. This dish harmoniously combines tender chicken, aromatic vegetables, and spicy herbs, creating a rich flavor that awakens the appetite. Baked in the oven, the ingredients acquire a pleasant golden crust, while spices give the dish an Eastern character. This stew is perfect for a cozy family dinner, warming with its rich and deep taste. The simplicity of preparation makes it accessible for any cook, and the ability to experiment with ingredients allows for recipe adaptation to personal taste. Serving with greens adds freshness and completes the culinary symphony. Try this masterpiece of Uzbek cuisine and immerse yourself in the atmosphere of a traditional Eastern feast.
1
Cut potatoes, tomatoes, sweet peppers, and other vegetables in halves, slices, or leave them whole (if not too large), as preferred. You can add one whole hot pepper.
- Potato: 300 g
- Tomatoes: 4 pieces
- Sweet pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Place the vegetables in a large bowl, drizzle with olive oil, and season with salt and pepper. Mix well and let it sit for a while (while you prepare the chicken).
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Cut the chicken into pieces, rub with salt and pepper. Fry in a pan until golden brown.
- Chick: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Preheat the oven to 180 degrees. Place the vegetables in a large roasting pan or baking dish. Top with pieces of chicken and bake until cooked, about 40-50 minutes.
- Potato: 300 g
- Tomatoes: 4 pieces
- Sweet pepper: 1 piece
- Chick: 1 piece
5
Serve decorated with fresh herbs.
- Thyme: to taste