Roasted italian chicken with vegetables from the griddle

Name: roasted italian chicken with vegetables from the griddle
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 eggplant; 1 zucchini; 900 g chilled potato slices; 4 el (olive oil; 5 vine tomato; 2 toe garlic; 400 g free range chicken fillet; 1 tl dried Italian herbs; 90 g Parmigiano Reggiano flakes; 40 g arugula

For this recipe you only have to cut the vegetables. The oven does the rest, easy

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Meanwhile wash the aubergines, halve in length and cut the halves once again in length. Cut the strips into ½ cm wide pieces.
Wash the zucchini and halve in length. Cut into slices of 1 cm wide.
Divide the eggplant and zucchini together with the potato slices, oil, pepper and salt, if necessary, over a griddle covered with parchment paper.
Bake for about 30 minutes in the middle of the oven.
Meanwhile, wash the tomatoes and cut into quarters. Clean the garlic and cut finely. Cut each chicken fillet into 3 pieces.
Take the baking sheet out of the oven after 15 minutes.
Spoon the tomatoes, garlic, chicken, Italian herbs, flakes and oil through the potato slices, eggplant and zucchini.
Bake for another 15 minutes in the middle of the oven. Change again after 8 minutes.
Remove the baking sheet from the oven and spread over the plates. Divide the arugula over it and serve immediately.