The world’s best oven chicken
700g chicken (leg / thigh, wing)
Salt, pepper, oregano, paprika powder
Oil for frying
For the sauce:
1 large onion
2 cloves of garlic
2 tbsp tomato paste
250g strained tomatoes
150g water
Salt, pepper, oregano
1 tbsp honey
For the vegetables:
approx. 12 small potatoes
2 carrots
1 bell pepper (or two halves in different colors)
1/2 eggplant
1/2 zucchini
4 cloves of garlic
1/4 leek
1 handful of mixed herbs (marjoram, oregano, rosemary, basil)
Preparation:
1.) Season the chicken and fry briefly in oil. Remove from the pan and set aside.
2.) Finely chop the garlic and onion for the sauce and fry in the same pan as the chicken. Briefly fry the tomato paste. Pour in the water and the strained tomatoes. Finally, season to taste with the spices and honey.
3.) Cut the vegetables into large pieces, halve larger potatoes and then spread everything in a casserole dish.
4.) Salt the vegetables and sprinkle the herbs over them, keeping a few herbs for decoration. Spread the tomato sauce over the vegetables and potatoes.
5.) Place the chicken pieces in the casserole dish as well. Bake everything in an oven preheated to 200 degrees top and bottom heat for around 1 hour.
6.) Sprinkle with the remaining mixed herbs before serving and serve.
