Spiked Chicken with Vegetables
Start by sticking toothpicks in a whole chicken, on both sides.In a large skillet over medium to low heat, add vegetable oil until halfway filled and let it heat up.Add the chicken and fry for 1 minute on each side, then remove it from the skillet.Now, remove all the toothpicks and set aside.In a medium bowl, add the white vinegar, the salt, and brush this mixture all over the chicken.In a small bowl, add the soy sauce, the pickled mustard seeds, the chili flakes, the oregano, the garlic powder, the sweet paprika and mix.Brush this sauce all over the chicken and set aside.Now, get a large baking tray and cover it with parchment paper.Add the potatoes cut into smaller pieces, the halved cherry tomatoes, the onion cut into strips, the zucchini cut into strips, the diced green and red bell peppers.Season everything with the salt, a pinch of black pepper, the sweet paprika, the dried fine herbs, a generous drizzle of olive oil and mix.Next, place the oven rack on top of this baking tray and add the chicken we prepared earlier.Take to a preheated oven at 180° C (350° F) and roast for 1 hour.Serve.
Ingredientes
- 1 Whole Chicken
- Toothpicks
- Vegetable Oil
- 2 Tablespoons of White Vinegar
- 1 Teaspoon of Salt
- 50ml of Soy Sauce
- 1 Tablespoon of Pickled Mustard Seeds
- 1 Teaspoon of Chili Flakes
- 1 Teaspoon of Oregano
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Sweet Paprika
Vegetables
- 3 Potatoes
- 200g of Cherry Tomatoes
- 1 Onion
- 1 Zucchini
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Sweet Paprika
- 1 Teaspoon of Dried Fine Herbs
- Olive Oil
Modo de Fazer
Start by sticking toothpicks in a whole chicken, on both sides.
In a large skillet over medium to low heat, add vegetable oil until halfway filled and let it heat up.
Add the chicken and fry for 1 minute on each side, then remove it from the skillet.
Now, remove all the toothpicks and set aside.
In a medium bowl, add the white vinegar, the salt, and brush this mixture all over the chicken.
In a small bowl, add the soy sauce, the pickled mustard seeds, the chili flakes, the oregano, the garlic powder, the sweet paprika and mix.
Brush this sauce all over the chicken and set aside.
Now, get a large baking tray and cover it with parchment paper.
Add the potatoes cut into smaller pieces, the halved cherry tomatoes, the onion cut into strips, the zucchini cut into strips, the diced green and red bell peppers.
Season everything with the salt, a pinch of black pepper, the sweet paprika, the dried fine herbs, a generous drizzle of olive oil and mix.
Next, place the oven rack on top of this baking tray and add the chicken we prepared earlier.
Take to a preheated oven at 180° C (350° F) and roast for 1 hour.
Serve.
