Chicken on mixed vegetables

Ingredients for 4 servings:

• 1 chicken, whole or cut up
• 2 onions
• 2 garlic cloves
• 1 can of tomatoes
• 2 tbsp tomato paste
• ½ liter broth
• 1 tsp salt and pepper
• chili powder
• rosemary
• Thyme and other herbs
• 1 kg of seasonal vegetables, cut into bite-sized pieces
• 1 cup of yogurt
• 1 kg potatoes

Instructions

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

simple recipe for the oven

I marinated the chicken overnight. I put it in a marinade made from 1 cup of yogurt, 1 chopped garlic clove, and plenty of herbs in a freezer bag, then sealed it and turned it occasionally. Preheat the oven to 200 degrees Celsius and place the chicken (covered on top) in the center of a roasting pan. Roast for 20 minutes. Meanwhile, finely dice the onion and sauté it in oil with a chopped garlic clove. Add the tomato paste and canned tomatoes and sauté briefly. Pour in 500 ml of stock and season generously with salt, pepper, chili powder, and the herbs. Add the peeled and diced or wedged potatoes and simmer for 5 minutes. Then add everything to the roasting pan with the chicken and add the chopped vegetables (I like zucchini, mushrooms, and bell peppers). Roast in the oven for 30 minutes. Then remove the foil from the chicken and let the skin crisp up for the last 10 minutes. We like to eat it with fresh bread or couscous or rice!