Tex mex chicken with bacon potatoes and red salad

Name: tex mex chicken with bacon potatoes and red salad
Total time: 45 min
Yield: 4
Ingredients: 4 chicken frying sticks natural; 5 tablespoon sunflower oil; 1 tablespoon ground coriander; 1 tablespoon cumin seed; 1 tablespoon chili powder; 3 toes garlic; 450 gram pre cooked potato wedges; 100 gram bacon strips; 1 Red onion; 6 vine tomato; 2 tablespoon jalapeno pepper

Ingredients

Directions

Preheat the oven to 180 degrees.
Peel the garlic and peel the onion.
Place the chicken in a baking dish and sprinkle with salt, 2/3 of the oil, coriander, cumin and chili powder.
Press 2/3 of the garlic over it and massage the chicken with the herbs.
Roast the roasting sticks in the oven for 30 to 40 minutes.
Press the last garlic clove into an oven dish.
Add the potatoes, bacon and the rest of the oil.
Season with salt and mix well.
Bake for 20 to 25 minutes in the same oven, shovel after 10 minutes.
Cut the onion into thin half rings and sprinkle well with salt.
Let stand for 15 minutes and then rinse well under the tap.
Cut the tomatoes into slices and sprinkle with salt and pepper.
Finely chop the jalapeño peppers.
Make a salad from the tomatoes, peppers and red onion.