Greek Meat Pan

Summary

Ingredients

• 400 g pork schnitzel
• 4 chicken legs, not too big
• 3 beefsteak tomato (s)
• 1 bell pepper (s), yellow
• 8 medium potato (s), waxy
• 5 clove (s) garlic
• 1 tablespoon, leveled oregano
• salt and pepper
• 10 tablespoon olive oil

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Instructions

1. Cut the schnitzel into 4 thick slices of 100 g each. Mix the oil, salt, pepper and oregano and use it to marinate the schnitzel and chicken legs overnight.
2. The next day, pour the oil and spice mixture onto a baking sheet. Place the schnitzel and chicken legs on top.
3. Halve the peeled raw potatoes and add a little salt. Wash the beefsteak tomatoes, cut into thick slices, wash and core the bell pepper and cut into strips approx. 1 cm wide. Place on the baking sheet together with the potatoes, making sure that they are not stacked on top of each other. Finally, sprinkle everything with oregano and the finely diced garlic cloves.
4. Cook in the oven at 180 ° C (fan oven) for approx. 90 minutes. After the cooking time, the potatoes should be soft, if not leave them in the oven for another 10 minutes. The potatoes can also be replaced with other vegetables. Baguette or ciabatta is served with it.
5. Since I start harvesting my own potatoes from August and there are many too small, the too small potatoes are washed and brushed and added instead of the peeled potatoes.