Very light, summer roast. Suitable for lunch or dinner. Simple and delicious.
|Cooking time 50 minutes||Number of servings 4|
Wash vegetables and clean.
Onions and carrots cut into large cubes and lightly fry in a pan.
All other vegetables are cut into cubes and mix in a bowl, there also add onions and carrots, season with salt, add spices and stir.
The chicken pieces fry in a pan with vegetable oil.
Into each pot, put chicken and vegetable mixture and pour a bit of oil from frying and some butter (1 tablespoon). Cover with a lid and put in oven for 30 minutes. Bon appetit!