Ingredients
- 1,5 kg chicken (drumsticks/thighs or mixed)
- 1–1,2 kg krompira
- 3 carrots
- 2 ports
- 2 peppers (red, green, or whatever you have)
- 4–5 cloves of garlic
For the marinade:
- 4 tablespoons of oil
- 1 tablespoon sweet paprika
- 1 teaspoon of pepper
- 1–1,5 teaspoons of salt
- 1 teaspoon dried oregano/thyme (or a mixture)
- 1 teaspoon mustard (optional)
- juice of 1/2 lemon
- 100 ml of water or stock
Preparation
Viaducts: mix everything in a bowl. Roll the chicken so that it is coated all over (leave for 20 to 30 minutes).
Vegetables: cut the potatoes into larger slices, the carrots into rings, the onions into strips, the peppers into strips.
fertilizer: Season the vegetables with a little salt and mix with one to two tablespoons of oil. Arrange the chicken on top. Pour 100 ml of water/stock on the side.
Baking:
Preheat the oven to 200 degrees.
35–40 min covered with foil.
Remove the foil, turn the chicken pieces over and bake for another 25 to 35 minutes until golden brown.
If necessary, stir the potatoes halfway through to ensure even cooking.
If you want a thicker crust, turn on the grill for the last 3 to 5 minutes.
Coleslaw
- half a head of cabbage (or more)
- salt, 2 to 3 tablespoons of oil
- 1 to 2 tablespoons vinegar (or lemon)
- optional: a little pepper, a pinch of sugar
Thinly slice the cabbage, salt it, "crush" it a little with your hand, add oil and vinegar, and mix.
Bonus video:
