Chicken baked with vegetables
4 servings
45 minutes
Roasted chicken with vegetables is a dish that embodies European culinary classic filled with warmth and comfort. The golden, aromatic chicken leg soaked in rich tomato-pepper sauce impresses with its deeply balanced flavor. Sweet notes of roasted peppers and juicy tomatoes harmonize with the spiciness of garlic, creating an appetizing and tender taste. This dish is perfect for family dinners as well as festive tables—its bright colors and rich aroma attract attention and stimulate appetite. It pairs wonderfully with sides like mashed potatoes or fresh bread, allowing you to savor every bite. Roasted chicken with vegetables combines simplicity in preparation with restaurant-quality that can be enjoyed among loved ones.
1
Salt the chicken and fry it in a heated pan until golden brown. Transfer the fried chicken to a wide baking dish. Wash and dry the vegetables.
- Chicken drumstick: 800 g
- Vegetable oil: 30 ml
2
Cut the tomatoes into cubes, peel the pepper and cut one half into squares and the other into strips. Slice the onion thinly and chop the garlic.
- Tomatoes: 200 g
- Red sweet pepper: 2 pieces
- Onion: 2 heads
- Garlic: 3 cloves
3
In the pan where the chicken was fried, sauté the onion until translucent, then add tomatoes and pepper. Cook for 5 minutes over high heat, stirring. Towards the end, add finely chopped garlic.
- Onion: 2 heads
- Tomatoes: 200 g
- Red sweet pepper: 2 pieces
- Garlic: 3 cloves
4
Salt and pepper to taste. Pour the resulting sauce over the chicken and place strips of pepper on top. Put in a preheated oven at 200 degrees and bake for 15 minutes.
- Garlic: 3 cloves