Chili flakes 1 teaspoon
Oregano 1 teaspoon
Garlic powder 1 teaspoon
Paprika 1 teaspoon
Vegetable Ingredients:
Ingredient Quantity
Potatoes, cut into medium chunks 3
Cherry tomatoes, halved 200 grams
Onion, cut into strips 1
Zucchini, cut into strips 1
Green bell pepper, diced 1
Red bell pepper, diced 1
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Paprika 1 teaspoon
Dried parsley 1 teaspoon
Olive oil For drizzling
Instructions:
Prepare the chicken by inserting toothpicks to maintain its shape. Fry the chicken in oil for 1 minute per side. Remove toothpicks, then brush with a vinegar and salt mixture.
Combine soy sauce, mustard, chili flakes, oregano, garlic powder, and paprika for the flavorful sauce. Brush this over the chicken and let it marinate.
Toss potatoes, cherry tomatoes, onion, zucchini, green and red bell peppers with salt, black pepper, paprika, parsley, and olive oil.
Place the vegetable mixture in a baking dish. Position an oven rack above the baking sheet and place the marinated chicken on top.
Preheat oven to 350°F (175°C) and bake for about 1 hour, or until chicken is cooked through and vegetables are tender.
Let the chicken rest for a few minutes before carving. Serve with roasted vegetables.
