Vegetable Ingredients:
Ingredient
Quantity
Potatoes, cut into medium chunks
3
Cherry tomatoes, halved
200 grams
Onion, cut into strips
1
Zucchini, cut into strips
1
Green bell pepper, diced
1
Red bell pepper, diced
1
Salt
1 teaspoon
Black pepper
1/2 teaspoon
Paprika
1 teaspoon
Dried parsley
1 teaspoon
Olive oil
For drizzling
Instructions:
- Prepare the chicken by inserting toothpicks to maintain its shape. Fry the chicken in oil for 1 minute per side. Remove toothpicks, then brush with a vinegar and salt mixture.
- Combine soy sauce, mustard, chili flakes, oregano, garlic powder, and paprika for the flavorful sauce. Brush this over the chicken and let it marinate.
- Toss potatoes, cherry tomatoes, onion, zucchini, green and red bell peppers with salt, black pepper, paprika, parsley, and olive oil.
- Place the vegetable mixture in a baking dish. Position an oven rack above the baking sheet and place the marinated chicken on top.
- Preheat oven to 350°F (175°C) and bake for about 1 hour, or until chicken is cooked through and vegetables are tender.
- Let the chicken rest for a few minutes before carving. Serve with roasted vegetables.
