Summary

Ingredients

• 4 chicken breasts
• 800 g potato (s), small
• 1 bunch spring onion (s)
• 1 bell pepper (s), red or yellow
• 2 tomato (s), firm (or a few cocktail tomatoes)
• 2 carrot (s)
• 2 small zucchini
• 1 tablespoon paprika paste, Turkish, hot
• 1 teaspoon tomato ketchup
• some salt and pepper
• some rosemary
• some oregano
• some thyme
• some cumin
• some chili powder, (powdered beaver)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

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Instructions

1. Preheat the oven to 200 degrees (top / bottom heat).
2. Wash the potatoes and cut into wedges. Mix the olive oil, lemon juice, salt and powdered beaver in a bowl and toss the potatoes in it. Then spread on a baking sheet and bake for 20 minutes.
3. Wash the chicken breasts, pat dry, cut in half and season with salt, pepper, paprika powder and a little caraway seeds. Briefly sear all over in a preheated pan.
4. In the meantime, cut the vegetables into bite-sized pieces. In the bowl with the oil from the potatoes, add the Turkish paprika paste, tomato ketchup, pepper and herbs. Pan the vegetables in this marinade and after the first 20 minutes mix with the potatoes on the baking tray. Place the fried chicken breasts on top and cook in the oven for another 30 minutes.
5. A fresh yoghurt dip with herbs is also very tasty.