Potato with chicken in the oven
Description
The recipe won't take much time. I prefer not to over-dry the chicken in the oven, but rather finish cooking it in foil. This way, the meat stays juicy, and the vegetables remain tender. Be sure to use fresh, aromatic herbs—dried ones won't give the same flavor. But if you can't find oregano, use regular dill; it works well here too. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients and preheat the oven to 180 degrees.
- 2
Step 2
Cut the potatoes into several pieces, and slice the onions and lemons into rounds. Combine everything with 2 tablespoons of oil, salt, and pepper. Mix well and spread out on a baking tray.
- 3
Step 3
Add aromatic herbs to the baking sheet and place everything in the oven for about 40 minutes, stirring the vegetables occasionally. Brush the chicken with oil and season with salt to taste, then add it to the vegetables and cook for another 30 minutes. Add the asparagus and cook for an additional 10 minutes.
- 4
Step 4
After cooking, I recommend covering the dish tightly with foil and letting it rest for about 20 minutes. Then it can be served.