Garlic herb chicken with rosemary potatoes and vegetables

Ingredients for 4 servings:

• 4 chicken breast fillets
• ¾ kg potatoes
• 1 zucchini
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 package of sugar snap peas
• 2 onions
• ½ liter vegetable broth or chicken broth
• 2 ½ tbsp olive oil
• Garlic
• salt and pepper
• rosemary
• Thyme
• Paprika powder
• herbs, mixed, frozen

Instructions

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

very low in calories and little effort

First, prepare the marinade so it can absorb a little. Finely chop the garlic and mix it with the olive oil, herbs, and spices. If you want the garlic to be very fine, you can chop the entire marinade with a hand blender. Peel and quarter the potatoes, and season with salt, paprika, and rosemary. Quarter the onion. Place the potatoes and onion in a large casserole dish and pour over the broth. Cover the casserole dish with aluminum foil and place it in an oven preheated to 200°C. The potatoes need a little longer to cook than the meat, so they go in the oven first. In the meantime, rub the chicken with the marinade. Reserve a little of the marinade for the vegetables. Sear the chicken fillets on all sides and add them to the casserole dish with the potatoes. The mixture will then need about 40 minutes in the oven. Remove the aluminum foil after 30 minutes to allow the chicken to brown a little more. While the chicken is braising in the oven, chop the vegetables, rub them with the remaining marinade, and sauté them in a pan until soft. You can also cook the vegetables in the casserole dish. I prefer them pan-fried, as they stay crisper. Serve with a green salad.