Crispy Oregano – Chicken with Potatoes, Peppers, and Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 chicken, approx. /2 kg
- 6 large potatoes, waxy
- 2 bell peppers, yellow
- 2 red pepper (s)
- 4 small onion (s)
- 2 cloves garlic)
- sea-salt
- Black pepper from the mill
- Oregano, rubbed
- Paprika powder, noble sweet
- Rapeseed oil
Print Recipe
Pin Recipe Instructions
- Wash the chicken with cold water, pat dry, then divide into wings, B-thighs with back and breast.
- Massage the parts with oil and sprinkle with oregano, salt, pepper and paprika and massage in as well.
- Peel and cut the potatoes into eighths. Clean and cut the peppers into eighths. The potato and pepper pieces shouldn`t be too small or they`ll get mushy and burned. Peel and quarter the garlic cloves and onions. Put everything in a bowl and season lightly with the herb mixture and oil.
- Preheat the oven to 200 degrees. Grease the drip pan with rapeseed oil. Add the potatoes and vegetables and place the chicken pieces on top with the skin side up. Sprinkle with oregano if you like.
- Fry for about 45 minutes from the bottom on the penultimate shelf.
- My daughter is really crazy about the chicken because the meat is very tender and the vegetables still have a real bite.
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