Chicken with potatoes and tomatoes from the tray

Ingredients for 4 servings:

• 600 g potatoes, small, peeled, cut into wedges
• Salt
• chili flakes
• 3 tbsp tomatoes, dried, marinated in oil, chopped
• 30 g sesame seeds
• Pepper, freshly ground
• 1 bunch spring onion(s), the white part
• 400 g chicken fillet(s), roughly diced
• 250 g cherry tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cut the white part of the spring onions into approximately 3-4 cm long pieces. Wash the chicken, pat it dry, and roughly dice it. Combine the sun-dried tomatoes, sesame seeds, a pinch of chili, 1 teaspoon of salt, and pepper with the spring onions and chicken. Cook the potatoes with a little salt and chili for about 3-4 minutes, drain, and mix with the meat mixture. Place everything on a baking sheet or in a large, shallow casserole dish, arrange the cherry tomatoes on top, and cook in a preheated oven at 200°C (top/bottom heat) for about 25 minutes. Then turn or stir well and cook for another 15-20 minutes. The cooking time also depends on the oven and the size of the chicken pieces.