Oven-Baked Chicken with Fresh Vegetables
Ingredients
Chicken
- 2 kg chicken
Marinade sauce
- 1/2 cup yogurt
- 1/4 cup vinegar
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1/4 cup pomegranate molasses
- 10 cloves garlic
- 1 tablespoon whole coriander seeds
- 1 tablespoon fennel
- 1 tablespoon sumac
- 1 tablespoon mixed spices
- 1 tablespoon turmeric
- 1 teaspoon paprika
- 1 teaspoon crushed chili
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups water
Vegetables
- 3 large potatoes cubed
- 3 large carrots cubed
- 2 cups halved mushrooms
- 2 cups cut green beans
- 2 large onions
- 2 cups small tomatoes
- 3 green bell peppers
For browning
- 2 tablespoons sumac
- 1 teaspoon whole coriander seeds
Preparation
Preheat the oven to 200 degrees and prepare a baking tray or dish.
Cut the chicken into halves without removing the skin.
For the marinade sauce, in a blender jug, place yogurt, vinegar, oil, tomato paste, pomegranate molasses, garlic, coriander seeds, fennel, sumac, mixed spices, turmeric, paprika, crushed chili, salt, black pepper, and water. Blend until smooth.
Spread the sauce over the chicken and mix well with your hands to absorb the sauce. You can refrigerate for 2 hours or overnight for better flavor.
Place all vegetables in the tray and add 2 cups of water.
Place the chicken with all the sauce on top of the vegetables with the skin up.
Sprinkle sumac and coriander seeds on the chicken.
Cover the tray with aluminum foil and bake in the oven for about 1.5 hours, then remove the foil and let it brown nicely.
