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Roast Chicken with Mushrooms


  • 4 chicken thighs (800 g)
  • 300 g potatoes
  • 50 g green pepper (1/2 small pepper)
  • 50 g red pepper (1/4 small pepper)
  • 100 g onion
  • 100 g button mushrooms
  • 2 tbsp water
  • 2 tablespoons olive oil
  • Salt
  • Herbs and spices (pepper, thyme, rosemary)


  1. Julienne the onion and cut the red and green peppers into strips that are quite thick, cut the potato into slices and thinly slice the mushrooms. 

  2. Place all of the vegetables on the tray, with the oil, water, salt and seasoning. Mix together. 

  3. Place the chicken, seasoned with salt and pepper, on top. 

  4. Cover and cook in the oven for 30 minutes at 200ºC. 

  5. Remove the lid and leave the tray in the oven for a further 7 minutes at 230ºC until the chicken is golden brown.

Product Used: Emile Henry Urban Ruf Rectangular Baker

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