Oven-baked chicken on a bed of vegetables

Name: Oven-baked chicken on a bed of vegetables
Ingredients: 1 whole chicken from which I removed the breast; 1 onion; 5 potatoes; 2 red bell peppers; 2-3 cloves of garlic; 2 tablespoons of olive oil; 1 cup of white wine; salt and pepper to taste; a few pinches of smoked paprika.

Meat - Oven-baked chicken on a bed of vegetables by Petronela I. - Recipia

Oven-baked chicken on a bed of vegetables Often, when I have a whole chicken, I take out the breast and save it for another recipe, using the rest for baking with vegetables. It may seem like more work, but it's actually quite straightforward. I steam the potatoes beforehand so they don't remain hard. The vegetables and chicken cook together, each imparting its flavor. I've tried other vegetables, but the basic version remains this one. Quick Info Total time: approximately 1 hour Preparation: 20 minutes Cooking/baking: 30-35 minutes Servings: 4 Difficulty: easy to medium Recipe type: main course, suitable for lunch or dinner Ingredients 1 whole chicken (without the breast, if preferred; otherwise, use any pieces) 5 potatoes 1 onion 2 red bell peppers 2-3 cloves of garlic 2 tablespoons olive oil 1 cup white wine salt, pepper a few pinches of smoked paprika Preparation steps 1. Wash and clean the chicken. Cut it up – you can save the breast for another dish, it's not mandatory. I usually use the thighs, wings, and back. 2. Peel the potatoes, wash them, and cut them into appropriately sized cubes. Steam them until they are nearly cooked. Don't let them become too soft, just past the raw stage. 3. Finely chop the onion and garlic. Place them in a heat-resistant dish, along with the sliced bell peppers and steamed potatoes. Sprinkle salt and pepper over all the vegetables. 4. Season the chicken pieces with salt and pepper. Heat the two tablespoons of olive oil in a wok or another high-sided pan, and brown the chicken for a few minutes on each side, just enough to get some color. Don't aim to cook it completely, just to seal it and get a crust. 5. Place the chicken pieces over the layer of vegetables in the dish. Sprinkle a few pinches of smoked paprika over the meat. 6. In the same pan where you browned the chicken, pour in the wine and let it boil to lift the remnants from the bottom of the pan. Pour the wine over the meat and vegetables in the dish. 7. Place everything in the preheated oven at 200°C, uncovered. Leave for 20 minutes until the chicken is browned. Remove the dish, turn the chicken pieces over, and leave for another 5-10 minutes, still at 200°C, until well browned. 8. Serve warm, with pickles or seasonal salad. Why I make this recipe often It uses ingredients that I usually have at home. You can use any part of the chicken, you don't have to have a whole chicken. The base vegetables become tender and absorb flavor from the meat. It's a practical dish, especially when you want something baked without spending too much time by the oven. Tips and variations Tips Steamed potatoes hold up better in the oven and don't become watery. If you have the chicken breast and use it, don't leave it in the oven too long to avoid drying out. You can cover the dish with foil in the first part if you want softer vegetables, then brown the meat without foil at the end. Substitutions If you don't have red bell peppers, yellow or green will work as well. The wine can be replaced with a little water, but the flavor will be more neutral. Olive oil can be replaced with regular oil. Variations You can also add carrots, parsnips, or zucchini if you like. Smoked paprika can be swapped for sweet paprika if you don't have smoked. If you like it spicier, add a little chopped hot pepper. Serving ideas It goes well with any kind of pickles – cucumbers, green tomatoes, or cabbage. A simple salad with tomatoes and onion is suitable, especially in summer. Fresh bread helps with the sauce left at the bottom of the dish. Frequently asked questions 1. Can I use only chicken thighs? Yes, the recipe works with any chicken pieces. Thighs remain juicier in the oven. 2. What if I don't have a steamer for the potatoes? Boil the potatoes in water, but don't let them fall apart. Drain them well before putting them in the oven. 3. What type of dish is suitable for the oven? Any heat-resistant dish large enough to arrange the vegetables and chicken in a single layer. 4. Can I omit the wine? Yes, but the flavor will be different. You can use water or clear broth instead. 5. How can I prevent the vegetables from becoming too soft? Don't cook the potatoes completely in the steamer. In the oven, if you see them getting too soft, you can remove the foil or lower the temperature at the end. Nutritional values Estimate for one serving (out of 4), based on the ingredients: Calories: 350-420 kcal Protein: 24-30 g Carbohydrates: 25-30 g Fats: 14-18 g Values depend on what pieces of chicken you use and how large the potatoes are. The sauce doesn't contain much fat, and the wine mostly evaporates during baking. It's a hearty dish, but not heavy. Storage and reheating It can be stored in the refrigerator in a lidded container for 2 days. When reheating, it's best to put it in the oven covered for 10-15 minutes at 180°C. The potatoes may become softer, but the flavor remains good. I do not recommend freezing, as the texture of the vegetables changes.

Oven-baked chicken on a bed of vegetables

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