Chicken tray in the oven
| Preparation time | fifty minutes |
| cooking time | fifty minutes |
| enough for | seven people |
the components
- Seven pieces of wings , the last feather removed, and the full thigh (roses).
- A quarter of a teaspoon of hot pepper, and black pepper.
- A teaspoon of tomato molasses.
- Two teaspoons of mixed spices, and curry.
- Three tablespoons of sunflower oil.
- One and a half spoon of chili paste .
- Ten cloves of garlic.
- A piece of tomato, and green pepper.
- A large onion.
- the salt.
How to prepare
- Wash the chicken pieces well with lemon and vinegar.
- Put the chicken pieces in a large dish, then add the oil and spices all to the dish, then mix them all, until the chicken absorbs the mixture.
- Put the onion circles in an oven tray, so that all the tray is covered , and distribute the chicken in the tray, where the skin is on top, and large pieces of chicken can be sliced slightly with a knife, to help leveling, then put some garlic cloves between the chicken pieces.
- Shred the tomato, and sprinkle it on the face of the tray.
- Put the tray in the oven at a high temperature, from the bottom, for forty minutes without opening it at all.
- Open the oven, put green pepper slices on the face of the tray, raise them to be close to the grill, then leave them for ten minutes, and then serve them hot.
Chicken and vegetable tray in the oven
| Preparation time | twenty minutes |
| cooking time | sixty minutes |
| enough for | four people |
the components
- Chicken cut into four parts.
- Two potatoes, and eggplant.
- A grain of carrots, green peppers, and onions.
- Five cloves of crushed garlic.
- Half a cup of ketchup.
- A piece of lemon juice and humans.
- Two tablespoons of tomato sauce.
- Two teaspoons of salt.
- A teaspoon of paprika, and chicken seasoning.
- A tablespoon of dry rosemary.
- Half a teaspoon of black pepper .
How to prepare
- Cut vegetables into rings.
- Fry the potatoes, and the eggplant is half a frying pan.
Prepare the seasoning mixture:
- Mix the zest, lemon juice, ketchup, garlic, tomato sauce, salt, and all the spices.
- Put the onions, carrots, and bell peppers in the oven tray, and then put the potatoes.
- Season the chicken with the mixture, and then place it over the potatoes.
- Put the eggplant between the chicken pieces.
- Put it in the oven at a temperature of one hundred and ninety degrees Celsius, until the chicken is cooked and browned, and in the meantime, wipe the surface of the chicken with a brush from the broth in the tray, and then serve it hot.
Chicken tray with potatoes
| Preparation time | thirteen minutes |
| cooking time | sixty minutes |
| enough for | eight people |
the components
- a glass of water.
- Ten pieces of chicken brooch.
- Four large slices of tomato, sliced potatoes, and sliced carrots.
- Three large onions cut into round slices.
- Medium sweet green pepper slices, and sweet red pepper slices.
- Ten pods of sweet green pepper.
- Ten cloves of garlic slices.
- Two to three tablespoons of ghee, or oil.
- Two teaspoons of mixed spice.
- 1 teaspoon finely ground coriander, salt, cumin, and cinnamon.
- Half a teaspoon of turmeric.
- ¼ teaspoon of black pepper.
How to prepare
- Bring a large oven tray suitable for serving on the table.
- Put the cinnamon, cumin, pepper, salt, allspice, turmeric and coriander in a small dish, and stir the spices to mix.
- Put green peppers, red peppers, onions, garlic, potatoes, tomatoes and carrots in the oven dish.
- Put the chicken pieces in the spices, stir them to cover the spices well, then put the chicken pieces on the vegetables, and sprinkle the rest of the spices on the chicken and vegetables.
- Distribute the pepper pods among the chicken pieces.
- Pour water and oil over the chicken and vegetables, cover the dish with a piece of aluminum foil, and make several slits using the tip of a knife in the aluminum foil.
- Put a tray of chicken with potatoes in the oven for sixty minutes, until the vegetables and chicken are cooked, and the broth is covered, then serve hot.