Oven-baked chicken with sauce

Ingredients

• 1 whole chicken (1.5 kg)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Vegeta
• 2 cubes of butter (20 g)
• 125 ml water
• 4 cubes of butter (40 g)
• 250 ml water
• 4 medium tomatoes (600 g)
• 1 green pepper (150 g)
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 5 tablespoons tomato paste
• 100 ml water (optional)

Preparation

1. Remove the skin from the chicken and pat the meat dry with paper towels. Cut it into pieces: cut the thighs and wings in half, the back into four pieces, then remove the breast from the bone and cut it into cubes. Set the breast aside. 2. Season the pieces for the pan with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of oregano, 1 teaspoon of basil and 1 teaspoon of Vegeta. Arrange them in the pan, tuck 2 cubes of butter between the pieces and pour in 125 ml of water. Bake in a preheated oven at 200°C for 40 minutes, until the meat starts to brown. 3. Meanwhile, put 4 cubes of butter and 250 ml of water in a saucepan over medium heat. Slice the tomatoes and pepper into rounds and add them. Add the breast, then 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of oregano, 1 teaspoon of basil and the tomato paste. Simmer for 15 minutes, stirring occasionally, until the breast is cooked. 4. Take the pan out of the oven and transfer the chicken pieces and any remaining juices to the saucepan. Cover and simmer over medium heat for 20-30 minutes, until the meat is tender. If the sauce reduces too much, add up to 100 ml of water. 5. Turn off the heat and serve the chicken with the sauce from the saucepan.