A nutritious and easy-to-prepare dish inspired by the Mediterranean diet on the Greek island of Crete • No need for too many spices - the taste comes from the freshness of the raw materials
There is no need for too many spices in this dish - the taste is due to the freshness of the raw materials. It draws inspiration from the Mediterranean diet on the Greek island of Crete, a diet considered the healthiest, and combines vegetables such as eggplant, zucchini, tomatoes, garlic and herbs - which we recommend purchasing from our Israeli farmers.
The vegetables season each other, photo: Hila Dudal
Recipe for chicken in the oven with vegetables
Components
- 10 chicken calves
- 1 large eggplant or 2 medium
- 2 zucchini or zucchini
- 2 tomatoes
- 8 cloves garlic
- 1 white onion
- 4 branches of fresh thyme
- 4 branches of fresh oregano
- 1 teaspoon sweet paprika
- Salt to taste (preferably Atlantic)
- Ground black pepper to taste
- Olive oil
Inspired by the Mediterranean diet, photo: Hila Dudal
Method of preparation
Place a baking sheet in the oven with parchment paper.Set oven to high heat of 270ºC.Cut the eggplant and coarsely zucchini (halve lengthwise and then quarter lengthwise. each quarter cut into three). Add to the template.Cut into coarse pieces also the tomato and onion, and add to the mold.Peel the cloves of garlic, cut coarsely and add to the mold (for quick peeling, give a light crush to the garlic cloves and remove the peel - the crush produces another flavor from the garlic).Add the chicken to the mold.Add the fresh spice leaves to the pan.Add paprika, black pepper and coarse salt.Pour a generous amount of olive oil.Mix everything well together with your hands.Put the pan in the oven for 22 minutes. Then, remove and flip the vegetables and calves and let in for another 22 minutes.Mix everything well with your hands, photo: Hila Dudal
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