Chicken with Vegetables

5 from 4 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 4 piece Chicken breasts marinated in mustard marinade
  • 4 piece Paprika
  • 600 g Potatoes
  • 2 piece Onions
  • 1 toe Garlic
  • Oliene oil
  • Sage, rosemary, thyme
  • Salt, pepper, paprika noble sweet


  • Chicken breasts in mustard marinade were leftovers from the grilled meat. Cut the meat into wide strips or leave it whole, however you like. Clean the peppers, remove the seeds, wash and cut into pieces. Peel and chop the onion and garlic. Wash the potatoes thoroughly and cut into wedges.
  • Preheat the oven to 180 ° C O / U heat. Line a baking sheet with parchment paper.
  • Heat oil in a large pan and sauté the garlic and onions in it. Add the paprika and sweat it too.
  • Season the potatoes with salt, pepper and paprika and mix with a little olive oil. Then spread on the baking sheet. Also place the bell pepper and onion vegetables on the baking sheet. Pluck the herbs, leave a few twigs whole and add to the vegetables.
  • Sear the chicken in the pan and then add it to the vegetables on the baking sheet.
  • Cook the tray with the vegetables and meat in the preheated oven for about 30-40 minutes. Take out of the oven and distribute on the plates.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Quickly Made Beetroot Salad

Pikeperch Fillet Wrapped in Bacon with Mountain Lentils