Chicken breast from the tray on colourful oven vegetables

Name: Chicken breast from the tray on colourful oven vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 large red and yellow pepper; 400 g Courgette; 2 Branches of rosemary; 4 Stem(s) Thyme; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Chicken breasts on bone (à approx. 450 g); 2 TEASPOONS soft butter or margarine; 7-10 Tbsp Sweet peppers

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 large red and yellow pepper
400 g Courgette
2 Branches of rosemary
4 Stem(s) Thyme
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Chicken breasts on bone (à approx. 450 g)
2 TEASPOONS soft butter or margarine
7-10 Tbsp Sweet peppers

Directions

1
Halve, clean, wash and chop the peppers. Wash and clean the zucchini, possibly halve lengthwise and cut into thick slices. Wash the herbs and shake dry. Mix vegetables, olive oil and herbs and season with salt and pepper
2
Wash the chicken breast, dab dry and rub the skin side with fat, season with salt, paprika and pepper. Put the vegetables and meat on a baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes
3
Remove the tray from the oven. Remove meat from the bone if necessary. Arrange meat and vegetables on a plate. Serve with sour cream and baguette