Country chicken from the tin

Name: Country chicken from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Chicken filets; 600 g waxy potatoes; 1 Hokkaido Pumpkin; 200 g Feta; 3 TABLESPOONS black olives (pitted); 7-10 Tbsp dried oregano, sweet paprika, fennel seeds, ground coriander, salt, cayenne pepper, pepper; 6 TABLESPOONS Oil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

All from one sheet - that's how cooking is fun! Deliciously uncomplicated cooking of vegetables and chicken on a tray. Sprinkle with Feta for the final spurt - done!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Chicken filets
600 g waxy potatoes
1 Hokkaido Pumpkin
200 g Feta
3 TABLESPOONS black olives (pitted)
7-10 Tbsp dried oregano, sweet paprika, fennel seeds, ground coriander, salt, cayenne pepper, pepper
6 TABLESPOONS Oil

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the chicken, pat dry and place on a baking tray. Mix 1 tbsp. oregano and paprika, 1 tsp. fennel seeds, 1⁄2 tsp. coriander, salt and cayenne pepper with 4 tbsp. oil. Spread the chicken with it all around.
2
Wash potatoes and pumpkin thoroughly. Cut the potatoes into large pieces. Halve pumpkin, remove seeds. Cut pumpkin into slices. Season everything with salt and pepper and mix well with 2 tablespoons of oil. Spread around the chicken. Bake in a hot oven for about 40 minutes.
3
Roughly dice the feta and spread it on the tray together with the olives after about 1⁄2 hour.