Chicken with peppers and potatoes
Description
The recipe won't take much time. To make the meat flavor more savory, add your favorite herbs, garlic powder, or curry. You can replace part of the sour cream with mayonnaise—just mix them together for a creamy sauce. Marinate the chicken for at least 30 minutes; there's no need to refrigerate it, you can leave it on the counter. Preheat the oven well—this will make the meat juicier. I bake at 200°C (390°F) for 35–40 minutes, no longer, to avoid drying out the meat. The potatoes cook through quickly thanks to the thin slicing. Good luck! Serve hot.
Instructions
- 1
Step 1
1. Prepare the ingredients. Wash the chicken thoroughly inside and out, remove any remaining entrails, feathers, and tough skin on the legs.
- 2
Step 2
2. Cut the chicken into portion-sized pieces right away. I don't bake the back part; you can set it aside for soup. Remove the chicken fillets and cut them up. Add sour cream and spices to the meat. I also added a bit of ground paprika for color. Mix well and let it marinate for 30–40 minutes.
- 3
Step 3
3. To prevent the meat from drying out, it should be covered with plastic wrap.
- 4
Step 4
4. While the chicken is marinating, prepare the vegetables. Preheat the oven to 180–190 degrees, or 200 if needed. Peel the potatoes and remove the seeds from the pepper. Cut the potatoes into wedges and the pepper into thick strips. Mix the vegetables with salt and vegetable oil, then add a pinch of pepper and herbs.
- 5
Step 5
5. Grease the bottom of the baking tray with oil, place the potatoes and peppers, then arrange the chicken on top. Bake in the oven for 40 minutes. Love juicy potatoes? Pour 100 ml of water onto the bottom of the tray.
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Step 6
6. Chicken with peppers and potatoes is ready.
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Step 7
7.