Ingredients and Weight:
- 1 whole chicken (3-4 pounds)
- 1 medium onion, thinly sliced (1/2 pound)
- 2 medium potatoes, peeled and diced (1 pound)
- 1 large bell pepper, diced (1 pound)
- 1 (15-ounce) can diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
30 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2/5 (easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Rinse chicken and pat dry. Season with salt and pepper.
- In a large skillet, heat olive oil over medium heat.
- Add onion and sauté until softened, about 5 minutes.
- Add potatoes, bell pepper, tomatoes, chicken broth, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Place chicken in a roasting pan and nestle vegetables around it.
- Pour any remaining vegetable mixture over the chicken.
- Bake for 60-75 minutes, or until chicken is cooked through and tender.
Nutritional Information:
- Calories: 450 per serving
- Protein: 40 grams
- Carbohydrates: 50 grams
- Fat: 15 grams
Dish Characteristics:
- Tender and juicy chicken
- Flavorful vegetable medley
- Savory and comforting flavors
User Comments:
- "An incredible dish that is both delicious and healthy."
- "The herbs and vegetables give the chicken a rich and aromatic flavor."
- "Perfect for a family dinner or a special occasion."
- "The crispy skin on the chicken was the highlight of the dish."
- "I substituted white wine for half of the chicken broth for an extra depth of flavor."
Special Precautions and Tips:
- Use a large enough roasting pan to accommodate the chicken and vegetables.
- Make sure the chicken is cooked through by inserting a thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C).
- Serve with your choice of sides, such as mashed potatoes, roasted vegetables, or a green salad.
