Baked chicken with roasted vegetables

Name: Baked chicken with roasted vegetables
Yield: 4
Ingredients: 1 TEASPOON Sweet peppers; 7-10 Tbsp Cayenne pepper; 3-5 Tbsp Oil; 1 Chicken breast (on the bone, with skin; approx. 600 g); 4 (approx. 800 g) Chicken legs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4–5 Garlic cloves; 2 Peppers (e.g. yellow and red); 500 g green asparagus; 2 Onions (e.g. red); 2–3 Branches of rosemary

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1 TEASPOON Sweet peppers
7-10 Tbsp Cayenne pepper
3-5 Tbsp Oil
1 Chicken breast (on the bone, with skin; approx. 600 g)
4 (approx. 800 g) Chicken legs
7-10 Tbsp Salt
7-10 Tbsp Pepper
4–5 Garlic cloves
2 Peppers (e.g. yellow and red)
500 g green asparagus
2 Onions (e.g. red)
2–3 Branches of rosemary

Directions

1
Mix paprika powder, 1 pint of cayenne pepper and 1-2 tablespoons of oil. Cut chicken breast fillets from the bone together with the skin. Wash chicken parts, dab dry, spread with paprika oil and season with salt.
2
Place the legs, fillets and garlic cloves with skin on the fat pan. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes.
3
Clean, wash and cut the peppers into pieces. Wash the asparagus and cut off the woody ends generously. Cut the asparagus into pieces. Peel and slice the onions. Wash the rosemary, dab dry and pluck.
4
Heat 2-3 tablespoons of oil in a large frying pan. Fry the peppers, asparagus and onions for about 7 minutes, turning them over. Fry the rosemary briefly. Season with salt and pepper.
5
Remove chicken pieces from the oven. Cut the fillets in half. Arrange the meat on the roasted vegetables. Drink tip: fruity rosé wine, for example a Spanish Rosado from La Mancha.