Easy

Chicken bake with potatoes and peppers

Name: Chicken bake with potatoes and peppers
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: 500 g Chicken breast (2 breasts, cut into large pieces); 600 g Potato (peeled and cut into 2 cm cubes); 150 g Onion (1 medium onion, thinly sliced); 120 g Green pepper (1 pepper, cut into strips); 180 g Red pepper (1 pepper, cut into strips); 20 g Tomato purée (1 heaped tablespoon); 30 ml Soy sauce (2 tablespoons); 3 g Herbes de Provence (1 teaspoon); 5 g Chilli pepper (1 small, optional, chopped); 30 ml Brandy (a splash); 30 ml Extra virgin olive oil (2 tablespoons); 6 g Salt (adjust to allow for the soy sauce); 2 g Black pepper (freshly ground)

Oven-baked chicken with potatoes, onion and peppers in a tomato, soy, brandy and herbes de Provence sauce. The vegetables roast first, followed by the chicken to keep it juicy.

20 minprep

50 mincooking

4servings

1.785 kcalwhole recipe

446 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Stew 1 to 2 hours Home-style

Lactose-free and 7 more Indicative dietary requirements

View full classification 27 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

StewMain course

Meal

LunchDinner

Preparation

BakingStewing

Appliances

OvenCasserole

Cuisine

Home-style

Season

AutumnWinter

Occasion

Batch cookingFreezer-friendlyEveryday menuFor the whole familyBudget-friendly

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Chicken breast 2 breasts, cut into large pieces 500 g
Potato peeled and cut into 2 cm cubes 600 g
Onion 1 medium onion, thinly sliced 150 g
Green pepper 1 pepper, cut into strips 120 g
Red pepper 1 pepper, cut into strips 180 g
Tomato purée 1 heaped tablespoon 20 g
Soy sauce 2 tablespoons 30 ml
Herbes de Provence 1 teaspoon 3 g
Chilli pepper 1 small, optional, chopped 5 g
Brandy a splash 30 ml
Extra virgin olive oil 2 tablespoons 30 ml
Salt adjust to allow for the soy sauce 6 g
Black pepper freshly ground 2 g

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Baking

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Let’s get cooking

Method

Preheat the oven to 215°C. Combine the potatoes, onion, peppers and chilli in an ovenproof casserole dish.
Mix the tomato purée with the soy sauce, brandy and two tablespoons of water. Pour over the vegetables, then add half the extra virgin olive oil, the herbs, pepper and a little salt.
Roast the vegetables for 30 minutes, stirring halfway through.
Meanwhile, pat the chicken dry, season lightly and coat with the remaining olive oil.
Add the chicken to the dish and mix with the vegetables. Roast for a further 18–20 minutes, until the chicken is cooked through.
Taste and adjust the seasoning. Rest for 5 minutes before serving.

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