Pollo Fino with baked potatoes and baked vegetables

Ingredients for 2 servings:

• 3 boneless chicken thighs (Pollo Fino)
• 3 m.-sized potatoes
• 1 large sweet potato(s)
• 2 large carrots
• 1 bell pepper(s)
• 1 onion(s)
• Sunflower oil
• olive oil
• salt and pepper
• Thyme
• sage
• rosemary
• Paprika powder
• 1 cup of natural yogurt (small cup)
• Herbs of Provence

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

boneless chicken thighs from the oven

Open the Pollo Fino. Season the inside with salt and pepper, then drizzle with a little olive oil and sunflower oil. Season with dried spices from the can (thyme, sage, rosemary, and paprika). Loosely fold or roll it up so that the skin is now on the outside. Season it all over with salt and pepper. Place it on a soup plate and pour over sunflower oil. Just enough to turn the chicken. It will now be slightly shiny on all sides. Leave it in the soup plate to marinate a little. Preheat the oven to 200°C (400°F). Line the oven tray with parchment paper. Peel the sweet potatoes and cut them into 1.5 cm thick, fries-like sticks. Place them in a small bowl and season with salt. Fill the bowl with enough water to cover the fries. Peel the potatoes and cut them into wedges. Peel the carrots, quarter them lengthwise, and cut them into bite-sized pieces. Arrange the potato wedges, carrots, and the sweet potatoes (taken out of the water) picturesquely on the roasting pan. Arrange the Pollo Fino between them. Pour the remaining oil from the soup bowl over the vegetables. Drizzle sunflower oil (again picturesquely) over the vegetables. Not too much, but a little can be seen on the baking tray. Place in the oven for 20 minutes. Mix 1 teaspoon of salt with 3 teaspoons of water in a glass and set aside. Wash the bell peppers, remove the seeds, and cut into approximately 3 cm squares. Peel the onion and quarter them so that you have wedges. Cut these in half. You want 8 very large onion pieces. After 20 minutes, open the oven. Arrange the onions and bell peppers on the baking tray. If any of the other vegetables look dry, push them into one of the pools of oil that should have formed on the baking tray. Drizzle 1 teaspoon of the salted water over each piece of meat. Bake for another 20 minutes at 200°C. Mix the yogurt with 1 teaspoon of oil, salt, pepper, and the herbs de Provence to make a dip and serve the dip to the ovenproof dish.