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)

Total time1 h 10 min Preparation and possible waiting 20 min · Cooking 50 min

Preparation and possible waiting: 20 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Soy sauce. Usual composition; check the label or the dough/sauce recipe: Soy sauce. Soya: Ingredient to check: Soy sauce, Salt. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Soy sauce.

Rating 5.0 / 5 (1)

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.

Jump to steps

20 minpreparation and possible waiting

50 mincooking

4servings

1.515 kcalwhole recipe

379 kcalper serving

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

Total time: 1 h 10 min Preparation and possible waiting 20 min · Cooking 50 min

Preparation and possible waiting: 20 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Stew 1 to 2 hours Home-style

Allergens

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.