Baked chicken with potatoes and peppers
4 servings
70 minutes
Baked chicken with potatoes and peppers is a classic European dish that combines tender meat, aromatic vegetables, and a spicy mustard-mayonnaise crust. This dish evokes a cozy family dinner filled with warmth and rich flavor. The chicken, infused with spices and garlic, is baked to a golden crust while the vegetables, including potatoes, eggplants, and zucchinis, become soft and absorb the meat's juices. Baked peppers add a light sweetness and freshness. The dish can be served as a standalone treat or complemented with fresh green salads. It is perfect for both everyday dinners and festive gatherings, leaving pleasant memories of home cooking.
1
Mix mustard with mayonnaise and coat the chicken. Cut the heads of garlic and place them inside the bird.
- Mustard: 2 tablespoons
- Mayonnaise: to taste
- Chicken: 1500 g
- Garlic: 1 piece
2
Wrap the chicken in foil and place it on a baking tray (or put it in a roasting bag). Bake at 180 degrees for 30 minutes, until the meat is cooked.
3
While the chicken is in the oven, cut the vegetables: potatoes, eggplants, and zucchinis into rounds; onions into quarters; peppers into large pieces. Arrange the vegetables on the right and left sides of the dish (it's better to place the potatoes at the bottom so they cook in the juice).
- Chicken: 1500 g
- Potato: 6 pieces
- Eggplant: 1 piece
- Courgette: 1 piece
- Sweet onion: 2 heads
- Bell pepper: 3 pieces
4
Place the chicken in the middle of the vegetables and send it to bake in the oven for another 40 minutes until a crust forms and the potatoes are cooked. You can periodically take out the dish and baste the chicken with juice.
- Potato: 6 pieces
- Chicken: 1500 g