Tender chicken, green vegetables and potato wedges

Name: tender chicken, green vegetables and potato wedges
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 1 onion; 1 toe garlic; 500 g solid potatoes; 2 el traditional olive oil; 1 green pepper; 1 leeks 150 g; lemon; 200 g chicken fillet; 1 tl dried rosemary; 90 g Taggia olives jar of 180 g

Chicken, pepper, leek and potato wedges from the oven. With olives and a lemon wedge to finish it.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Clean the onion and garlic. Cut the onion into slices and the garlic fine.
Clean the potatoes and cut them into pieces unpeeled.
Spread them with the onion and garlic over a baking sheet covered with parchment paper, drizzle with the oil and sprinkle with salt and pepper.
Bake for about 30 minutes in the middle of the oven until golden brown and done.
Meanwhile, wash the bell pepper, remove the stalk and seeds and cut into 2 cm pieces. Cut the leek into thin rings and wash it.
Clean the (half) lemon, grate the yellow skin and cut the fruit into segments. Cut the chicken into pieces of 2 cm and sprinkle with pepper and salt.
Take the baking sheet out of the oven after about 10 minutes, slide the potato wedges to one side and spread the vegetables, the grater of the lemon, the chicken and the rosemary over the baking sheet next to the potato wedges.
Drizzle with the rest of the oil. Bake for approx. 20 min.
Divide the potato wedges, vegetables and chicken over the plates. Divide the olives over it and add a lemon wedge.