Chicken with potatoes, mushrooms and vegetables from the roasting bag

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 4 m.-sized potatoes
• 4 medium-sized carrots
• 1 m.-large bell pepper(s), red
• 1 m.-large bell pepper(s), green
• 1 large onion(s)
• 400 g mushrooms
• 4 tbsp honey
• 4 tbsp soy sauce
• 2 tbsp mustard, medium hot
• 3 tsp tandoori masala
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

simple, with tandoori masala

Mix soy sauce, mustard, honey, tandoori spice, salt, and pepper to make a marinade. Pat the chicken breast fillets dry and remove any skin, fat, and tendons. Brush the fillets with some of the marinade and let them marinate in the refrigerator for at least 30 minutes. In the meantime, peel the potatoes, onion, and carrots. Clean the peppers and mushrooms. Cut the vegetables into fairly small pieces. Pour the remaining marinade over the vegetables and mix. Preheat oven to 160°C (fan/convection oven). Place the vegetables in one or two roasting bags. Place the meat on top of the vegetables. Add any remaining liquid (if any) to the roasting bag and seal tightly. Cook in the oven with fan/convection oven for approximately 30-45 minutes (depending on the thickness of the meat). The roasting bag prevents the meat from drying out and the vegetables from burning. Tip: If desired, the liquid can be thickened with a sauce thickener; we mash the potatoes. The recipe is so simple and varied because you can choose the vegetables according to your mood or availability.