Chicken baked with vegetables
4 servings
60 minutes
Chicken baked with vegetables is a harmony of flavors that combines tender meat, juicy tomatoes, aromatic peppers, and spicy rosemary. This recipe originates from European cuisine where simplicity and natural ingredients play a key role. The drumsticks, pre-fried to a golden crust, acquire a rich flavor while the vegetables baked alongside reveal their sweetness and freshness. Rosemary adds a refined herbal note, turning the dish into a true gastronomic masterpiece. Baking in the oven gives the chicken tenderness and the vegetables a caramelized hue. This dish is perfect for cozy home dinners and festive gatherings as it is not only delicious but also visually impressive.
1
Salt, pepper the shins, and fry until golden brown. Place in a greased dish.
- Chicken drumstick: 800 g
2
Dice the tomatoes and one sweet pepper, slice the other pepper into medium strips, cut the onion into half rings, and chop the garlic.
- Tomatoes: 200 g
- Sweet pepper (capsicum): 2 pieces
- Onion: 1 piece
- Garlic: 3 cloves
3
In the same place where the chicken was fried, sauté the onion, then add diced tomatoes and pepper, cooking on high heat for 5 minutes. At the end, add garlic and leaves from 1 sprig of rosemary (I added dried), season with salt and pepper.
- Onion: 1 piece
- Tomatoes: 200 g
- Sweet pepper (capsicum): 2 pieces
- Garlic: 3 cloves
- Fresh rosemary: 3 pieces
4
Pour the sauce over the chicken. Top with strips of pepper, whole cherry tomatoes, and 2 sprigs of rosemary.
- Tomatoes: 200 g
- Cherry tomatoes: 200 g
- Fresh rosemary: 3 pieces
5
Bake for 25 minutes at 200 degrees.
