I love complete dishesThose where you put everything on a large oven dish and cook everything alone. And in the meantime you read books, listen to music, and take care of your blog. And hop!
In short, I offer you here an all-in-one combination with chicken and vegetables summer.
For 6 persons
- 1 chicken
- 3 zucchini rounds
- 6 tomatoes
- 1 onion
- 1 red bell pepper
- 3 cloves of garlic
- 3 tablespoons of olive oil
- 1 tablespoon cumin
- 1 good pinch of salt
- 1 good pinch of freshly ground pepper
- 1 tablespoon of herbes de Provence
Put the chicken in a large ovenproof dish (or the fried lick).
Wash and dice all vegetables. Peel and chop the onion and garlic. Pour into a salad bowl, then add the olive oil, cumin, salt, pepper and Provencal herbs. Mix well (ideally with your hands) so that all the vegetable cubes are well coated. Pour these vegetables around the chicken and brush the chicken with the remaining fragrant oil.
Bake in a cold oven at 190°C and let it cook for 1 hour on rotating heat. As always, I use this type of recipe from the Circosteam program in my steam oven.