Oven Baked Chicken & Vegetables

We know briam, eat it and enjoy it as a Lenten dish, with lots of different vegetables, all of which combined together give great tasty results. By adding meat -here chicken- the enjoyment gets off.
It is delicious, hearty and often very functional and flexible when vegetables get piled in the refrigerator and should be consumed immediately.
Various other vegetables like eggplants, peppers, potatoes and onions and tomatoes, all chopped up comprise the tasty base to touch the shredded chicken, cooked in the oven and bring out the flavors but also their colors.
Yours!

work: 30′

time: 1h:30′

very easy:

Ingredients (6 servings) 1 large chicken, cut into 6 pieces 3 eggplants 2 potatoes, large 2 peppers, green 2 onions, large 1 hot small pepper 5 ripe tomatoes, large 70g (2.5 oz)olive oil salt & pepper	Wash the vegetables and let them drain. In large bowl cut the potatoes and eggplants into thin slices. Cut the peppers into thin slices. Cut into thin slices, crescents, onions and tomatoes and finely chop the chili pepper.	Add salt and pepper and mix well. Lay them in a deep baking pan. Season with salt and pepper the chicken pieces and push them among the vegetables. Sprinkle with olive oil, cover with parchment paper and place the pan in the preheated oven at 190°C (374°F, Gas 5). Bake for one hour or until golden brown and the food is cooked.

Author Zambia G. Sifaki

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