Baked Chicken With Vegetables - Healthy Baked Chicken - A Creative Recipe
Recipe Information
Baked Chicken with Vegetables
Cultural Context
Baked Chicken with Vegetables is a comforting dish that reflects the simplicity and warmth of Bahraini home cooking. Traditionally enjoyed during family gatherings, this meal showcases the region's love for fresh produce and aromatic spices. Today, it is embraced globally, with variations that include different vegetables and seasonings to suit local tastes.
chicken pieces
🥗Healthier: skinless chicken
💰Cheaper: chicken thighs
Skinless chicken reduces fat, while thighs are often less expensive.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is more budget-friendly.
chicken broth
🥗Healthier: homemade broth
💰Cheaper: water with seasoning
Homemade broth is healthier, while water with seasoning is a cost-effective alternative.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: no herbs
Dried herbs are more accessible, while omitting herbs saves money.
Add 200 milliliters of lemon juice, 1 teaspoon of black pepper, 1 teaspoon of powdered salt, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, and 1 teaspoon of coriander powder into a bowl and blend thoroughly.
Use 1200 grams of chicken and make holes in it to allow marination to penetrate.
Inject the marination into the chicken using a marination injector.
Add 125 milliliters of Cedric chili sauce and a bay leaf into the marination and blend into a fine paste.
Apply the sauce on both sides of the chicken and seal it in the refrigerator for at least 6 hours, preferably overnight.
Boil potatoes in a pan filled with water and 1 teaspoon of salt for 15 minutes.
In a pan, melt 80 grams of butter over medium heat and fry the chicken for 3 minutes on each side, pressing it down with a lid.
Place the chicken in a baking tray and pour the butter from the pan over it.
Cover the chicken with foil and bake in a preheated oven at 350°F for 25 minutes.
Prepare the vegetables by frying 1 diced onion in 4 cups of oil until light golden.
Add 1 diced yellow pepper, 1 diced orange pepper, and 1 diced green pepper to the pan and stir.
Add 2 tablespoons of the earlier sauce, 1 tablespoon of black pepper, and 1 tablespoon of salt, stirring to combine.
Cut the boiled potatoes in half and place them on top of the vegetables, brushing oil on top for texture.
Stir all the vegetables together and garnish with fresh coriander and mint.
Remove the chicken from the oven, brush with the earlier sauce on both sides, and return to the oven for an additional 20 minutes without foil.
Cooking Techniques
Equipment Needed
Spice Level:
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