Grilled chicken breast with Mediterranean potato and vegetable pan

Ingredients for 4 servings:

• 4 chicken breasts, with skin
• 600 g potatoes, small, preferably new
• 1 large bell pepper(s), yellow
• 1 m.-large zucchini
• ½ bunch carrot(s), fresh
• 2 onions
• 2 garlic cloves
• 1 tsp, heaped herbs of Provence
• 1 tsp rosemary
• 1 bay leaf
• oil
• salt and pepper
• Spice mix (chicken seasoning)
• some ketchup

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

Marinate the chicken breasts for about 3-4 hours in a marinade made from oil, salt, pepper, chicken seasoning, and a little ketchup (this works best in a freezer bag). Brush the potatoes and marinate them with oil, pepper, salt, and rosemary for about 1 hour. Clean or peel the vegetables and cut them into bite-sized pieces. Marinate them with the herbs de Provence, salt, and pepper for about 1 hour (the carrots may need to be marinated separately due to the different cooking times). Preheat the oven to 180°C. First, place the potatoes on a roasting pan lined with baking paper. Place on the lowest rack. After about 10 minutes, place the chicken breasts on a wire rack and place them on top. After another 10 minutes, add the carrots, followed by another 10 minutes with the remaining vegetables. (Tip: You can also add eggplant and mushrooms here.) Now turn on the grill and brush the chicken breasts with the marinade again. After another 5-10 minutes, you’ll have a flavorful, healthy, and inexpensive meal, which may only need to be seasoned with a little sea salt.