A brilliant idea for a quick oven-baked dinner. The taste is amazing
The summer heat certainly doesn't help with appetite. We look for light, delicate, and very moist dishes. This summer chicken baked with vegetables is just that. The whole dish is exceptionally aromatic and delicate. The addition of lime pleasantly refreshes and adds an interesting, tart note.
Ingredients · Servings 3-4 people
- 6 chicken drumsticks
- 1 red onion
- 1 red pepper
- 1 broccoli
- 1 lime
- 2 cloves of garlic
- a sprig of fresh basil for decoration
- a few sprigs of rosemary for decoration
- a few drops of olive oil to grease the dish
- 2 tablespoons of olive oil
- half a teaspoon of red sweet paprika
- a pinch of chili
- half a teaspoon of salt
- half a teaspoon of black pepper
Method · 1 h
- Wash the chicken and pat dry with paper towels. In a separate bowl, combine all the marinade ingredients. Rub the marinade all over the chicken. Set aside in a cool place for at least half an hour.
- Peel the red onion and cut it into eighths. Core the bell pepper and cut it into large dice. Wash the broccoli and divide it into florets. Slice the lime into thick half-moons. Finely chop the garlic.
- Grease a cast-iron pot with a thin layer of olive oil. Place the chicken in it and top with the prepared vegetables.
- Preheat the oven to 160 degrees Celsius. Bake the chicken, covered, for about 45 minutes. Then remove the lid and bake for another 15-20 minutes, until nicely browned.
- This summer chicken baked with vegetables is best served warm. Garnish with basil and rosemary sprigs before serving.
