Chicken baked with vegetables.
6 servings
120 minutes
Chicken baked with vegetables is a classic dish of Italian cuisine that combines tender meat with the rich aromas of fresh vegetables and herbs. Inspired by Mediterranean traditions, it offers a balance of flavors: the sweetness of roasted peppers and tomatoes harmonizes with the spiciness of garlic and rosemary. This dish is perfect for a cozy family dinner or a festive lunch. Baking in the oven allows the chicken to soak up the juices of the vegetables, creating tenderness and richness in flavor. The aromatic herbs—marjoram, oregano, and rosemary—give the dish an authentic Italian character. Serving it with greens completes the composition, making it not only delicious but also aesthetically appealing. It is an ideal combination of simplicity in preparation and depth of gastronomic enjoyment.
1
Preheat the oven to 200 degrees.
2
Cut the chicken into medium pieces. Pour olive oil into the pan and add the chicken. Fry on all sides until a confident golden crust forms. About fifteen minutes. Generously salt and pepper.
- Chicken: 1500 g
- Salt: to taste
- Ground black pepper: to taste
3
While the chicken is frying, prepare the vegetables. Cut the tomatoes into small cubes.
- Tomatoes: 5 piece
4
Wash the peppers, cut them lengthwise, and clean out the seeds and membranes. Cut off the stems and ends. Slice the remaining pieces into strips. Dice the rest.
- Bell pepper: 2 pieces
5
Slice the onion into medium half-rings and the garlic into wedges.
- Onion: 2 heads
- Garlic: 3 cloves
6
Take out the browned chicken and carefully place it in any baking dish.
7
In the same pan where we fried the chicken, in the same oil and released juice, lightly sauté the onion and garlic. Add the peppers (diced!) and tomatoes. Fry for five minutes.
- Onion: 2 heads
- Garlic: 3 cloves
- Bell pepper: 2 pieces
- Tomatoes: 5 piece
8
Pour in canned tomatoes - 300 grams is enough. Bring to a boil. Add salt and pepper. Simmer for five minutes.
- Canned tomatoes: 300 g
- Salt: to taste
- Ground black pepper: to taste
9
Separate the leaves from three sprigs of rosemary - set two aside. Finely chop the leaves of all the remaining greens (after separating them from the stems).
- Rosemary: 3 stems
- Marjoram: 3 stems
- Oregano: 3 stems
10
Coat the chicken with our mixture. Sprinkle with herbs, pressing them into the liquid. Place in the oven for 15 minutes.
- Rosemary: 3 stems
11
Take out. Lay out the peppers in strips. Place two sprigs of rosemary on top. And send it back to the oven for about 30 minutes, checking occasionally.
- Bell pepper: 2 pieces
- Rosemary: 3 stems
12
Serve on plates. Garnish with fresh herbs.
- Marjoram: 3 stems
- Oregano: 3 stems
