- 250 g small potatoes
- ½ red pepper
- ½ green pepper
- 60 g mushrooms
- ½ red onions
- 1 clove of garlic
- 1 tbsp. olive oil
For the chicken:
- 200 g chicken (breast, thighs)
- 1 tbsp. mild balsamic vinegar
- 1 tbsp. olive oil
- Seasonings and salt to taste
- Preheat the oven to 220°C (up and down heat).
- Put the chicken pieces in a large bowl and marinate them with the rest of the ingredients. Marinate in the refrigerator for 20-60 minutes.
- Cut the potatoes in half and place them smooth side down in a large baking dish.
- Wash the peppers, remove the seeds and cut them into 2x2 cm cubes. Clean the mushrooms and cut them in half. Peel the onions and cut them into quarters. Peel and finely chop the garlic. Transfer the vegetables to a platter and mix them with the olive oil and the Baked Vegetable Seasoning.
- Spread the vegetables over the potatoes. Place the chicken on top of the vegetables and place in the oven for about 60 minutes until the chicken is golden and crispy.
