Loads of fresh vegetables baked with chicken pieces in herbs and oil, with allspice imparting a not-too-sweet aura.
INGREDIENTS (for 6 servings):
- 6 chicken thighs
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon ground allspice
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- salt and pepper to taste
- 1 green bell pepper, sliced
- 2 onions, peeled and cut into chunks
- 2 tomatoes, diced
- 3 carrots, coarsely chopped
- 4 potatoes, peeled and quartered
- 2 tablespoons olive oil
PREPARATION:
Preheat oven to 325 degrees F (165 degrees C).
Add 1 tablespoon vegetable oil to a 9x13 inch baking dish. Season chicken pieces with garlic powder, allspice, parsley, paprika, salt and pepper. Place seasoned chicken pieces in baking dish.
Add the green bell pepper, onion and tomatoes to the chicken. Place the carrots and potatoes around the chicken and drizzle 2 tablespoons olive oil over all. Cover dish with aluminum foil and bake in the preheated oven for 1 hour, basting chicken with juices, until chicken is no longer pink inside and potatoes are cooked through and tender.