Greek oven-baked chicken with potatoes and vegetables

Ingredients for 2 servings:

• 1 small chicken (approx. 1–1.2 kg)
• 400 g small potatoes
• 1 red pepper
• 100 g cherry tomatoes
• 6 tbsp Minos extra virgin olive oil
• 1 lemon (juice and zest)
• 2 cloves of garlic
• 1 teaspoon oregano (dried)
• 1/2 teaspoon paprika powder (sweet)
• salt and pepper to taste
  
  
  

Preparation:

Difficulty level: Easy

Preparation time: 90 minutes

1. Preheat the oven to 200°C top/bottom heat. Prepare the chicken by rinsing it thoroughly inside and out with cold water and then patting it dry. Rub the chicken on all sides with Minos extra virgin olive oil , lemon juice, oregano, paprika powder, salt and pepper. Cut the garlic cloves into slices and distribute them in the chicken cavity.
2. Wash the potatoes thoroughly, halve them and place them in a bowl. Cut the peppers into strips and add them together with the cherry tomatoes. Season the vegetables with Minos extra virgin olive oil , lemon zest, salt and pepper. Mix everything well.
3. Place the chicken in an ovenproof casserole dish or deep baking tray. Distribute the potatoes and vegetables around the chicken. Add about 100 ml of water or chicken stock to the dish to keep the meat juicy while cooking.
4. Put the dish in the preheated oven and roast the chicken for about 70-80 minutes. Baste the chicken occasionally with the drippings to make it nice and crispy. When the skin is golden brown and the potatoes are soft, your dish is ready.
5. Remove the chicken from the oven and let it rest for about 10 minutes before serving. Cut up the chicken and serve with the potatoes and vegetables. Serve with fresh bread or a green salad.