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🍽️ Roast Chicken with Colorful Vegetables

606 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1.2 kg, ready for the kitchen)
• 2 tsp each of curry and paprika powder
• 6 garlic cloves (peeled)
• 4 onions (coarsely chopped)
• 500 g sweet potatoes
• 250 ml poultry stock
• 2 red bell peppers
• 500 g tomatoes
• 50 g green olives (pitted)
• 4 tbsp olive oil
• 2 bay leaves
• salt
• pepper from the mill
• parsley (for garnish)

Instructions

1. 1. Preheat your oven to 180 degrees Celsius.
2. 2. Peel the potatoes and cut them into small cubes.
3. 3. Wash the bell peppers, halve them, remove the seeds, and cut them into coarse pieces.
4. 4. Pour boiling water over the tomatoes to loosen the skin.
5. 5. Remove the skin from the tomatoes, cut them into quarters, remove the core, and dice them.
6. 6. Cut the chicken into eight pieces.
7. 7. Rub the chicken pieces with salt, pepper, curry powder, and paprika powder.
8. 8. Heat oil in an ovenproof dish and fry the chicken pieces all over.
9. 9. Remove the fried chicken pieces from the dish and set them aside.
10. 10. Chop the onions and sweat them in the pan juices until translucent.
11. 11. Add the garlic, bay leaves, and potato cubes to the dish.
12. 12. Fry the ingredients briefly and deglaze with meat stock.
13. 13. Place the chicken pieces on top of the vegetables.
14. 14. Season the chicken again with salt and pepper.
15. 15. Place the dish in the oven and braise the chicken for about 20 minutes.
16. 16. Mix the bell peppers, tomatoes, and olives into the vegetables.
17. 17. Braise the dish in the oven for another 15 to 20 minutes.
18. 18. Pour the cooking liquid over the meat repeatedly throughout the entire cooking time.
19. 19. Season the finished dish with salt and pepper to taste.
20. 20. Serve the chicken garnished with fresh parsley.

Nutrition per serving

• kcal: 606
• Protein: 68 g · Fett/Fat: 18 g · Carbs: 42 g