Chicken baked with vegetables
This is another option for chicken dinner. You may take any meat. You may divide the whole chicken into parts or take legs or shanks. I had legs without bones. The marinade was very tasty. Potato was a bit hard. It’s better to boil before baking. And the carrot may be crispy, why not. Pepper and onion were perfectly baked!
4-6
portions 
Ingredients:
- Chicken – 1 kg;
- Potatoes – 0.5 kg;
- Red onion – 2 pc;
- Carrot – 2 pc;
- Sweet pepper – 2 pc;
- Mayonnaise – 4 tbsp;
- Paprika – 2 tea spoons;
- Dressing for chicken or shawarma – 1 tea spoon;
- Garlic – 3-4 cloves;
- Olive oil – 4 tbsp;
- Brown sugar – 1 tbsp;
- Curry – a pinch;
- Salt, black ground pepper, chili.
Step 1
Place mayonnaise into a bowl, add 1 tea spoon of paprika, chicken dressing, press out the garlic, sprinkle with salt and pepper. Mix up. Place the chicken into the marinade, coat well all parts with the marinade. Cover the bowl with the film and place into the fridge for a couple of hours.
Step 2
Then prepare vegetables. Peel potatoes and finely slice. Young potatoes may be not pealed.
Step 3
Cut the sweet pepper into sticks.
Step 4
Cut the carrots into diagonal sticks. Halve the bottom if it’s thick.
Step 5
Cut red peeled onion into segments.
Step 6
Prepare the dressing for vegetables. Pour olive oil in a bowl. Add the second tea spoon of paprika, black pepper, salt, curry and sugar. Mix up with spatula or fork.
Step 7
Pour the dressing into vegetables and mix up.
Step 8
Place a flat layer of vegetables into a baking pan.
Step 9
Put chicken parts on top. Cover with foil and place into the oven pre-heated until 190 degrees for 40 minutes. Then remove the foil and leave for 15-20 minutes until the chicken acquires brown crust.
Step 10
Provide much bread! The sauce is very like to disappear fast.
Bon appetite!
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