Crispy oregano chicken with potatoes, peppers and onions

Ingredients for 3 servings:

• 1 chicken, approx. 1 1/2 kg
• 6 large potatoes, waxy
• 2 yellow bell peppers
• 2 red bell peppers
• 4 small onions
• 2 garlic cloves
• Sea salt
• Black pepper, freshly ground
• Oregano, shredded
• Paprika powder, sweet
• rapeseed oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the chicken with cold water, pat dry, then cut into wings, thighs, back, and breast. Rub the pieces with oil and sprinkle with oregano, salt, pepper, and paprika. Peel and quarter the potatoes. Trim and trim the peppers. The potatoes and pepper pieces shouldn’t be too small, otherwise they will become mushy and burnt. Peel and quarter the garlic cloves and onions. Place everything in a bowl and season lightly with the herb mixture and oil. Preheat the oven to 200 degrees Celsius. Grease the roasting pan with rapeseed oil. Add the potatoes and vegetables and place the chicken pieces on top, skin-side up. Sprinkle with oregano, if desired. Roast on the second-to-last rack from the bottom for about 45 minutes. My daughter loves the chicken because the meat is so tender and the vegetables still have a real bite.