Roast Chicken with Peppers and Potatoes

Name: Roast Chicken with Peppers and Potatoes
Total time: 140 min
Yield: 6
Cuisine: española
Ingredients: 1200 g chicken thigh; 1200 g potato; 150 g red bell pepper; 150 g green bell pepper; 150 g yellow bell pepper; 300 g onion; 30 ml extra virgin olive oil (to taste); 10 g salt (to taste); 3 g ground pepper (to taste); 100 ml water; 120 ml extra virgin olive oil; 15 g garlic powder; 15 g sweet paprika; 15 g concentrated broth; 15 g salt; 50 ml lemon; 15 g mustard; 3 g ground pepper (to taste); 250 ml white wine

Juicy and crispy oven-baked marinated chicken with potatoes and colorful peppers. Easy and delicious, you'll want to make it again!

Time: 140 min · Servings: 6 · Calories: 883 kcal

Ingredients

1200 g chicken thigh
1200 g potato
150 g red bell pepper
150 g green bell pepper
150 g yellow bell pepper
300 g onion
30 ml extra virgin olive oil (to taste)
10 g salt (to taste)
3 g ground pepper (to taste)
100 ml water
120 ml extra virgin olive oil
15 g garlic powder
15 g sweet paprika
15 g concentrated broth
15 g salt
50 ml lemon
15 g mustard
3 g ground pepper (to taste)
250 ml white wine

Method

Prepare the marinade by mixing extra virgin olive oil, garlic powder, sweet paprika, concentrated broth, salt, squeezed lemon, mustard, ground pepper, and white wine.
Place the chicken thighs in the marinade, coat well, cover with plastic wrap, and let rest in the refrigerator for a few hours (ideally overnight). If there's no time, let them marinate while you prepare the rest.
Slice the potatoes, cut the red, green, and yellow bell peppers into strips, and julienne the onions.
Preheat the oven to 200 degrees. Place the potatoes and vegetables on an oven-safe tray, add extra virgin olive oil, salt, ground pepper, and water, stir, and bake for 40 minutes.
Remove the tray from the oven, place the chicken thighs skin-side up, brush with the marinade, add white wine, and bake for 30 minutes.
Remove from the oven, flip the chicken, brush again with marinade on top, and bake for another 30 minutes, until golden and crispy on the outside.
Serve the roasted chicken with the potatoes and vegetables, enjoying its interior juiciness and the sauce formed.

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Categories: Meat & Poultry · All recipes

Roast Chicken with Peppers and Potatoes

Ingredients

Method

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