Easy oven-baked chicken and vegetables

This is a fool-proof recipe. You can’t get it wrong because the oven does all the work for you. All you have to do is cut your veggies efficiently (!!) and do a little bit of mixing. And you are allowed to use your hands if they are clean, although it won’t bother me if they are not :-).

Proportions? 1 tp mustard, 1 or 2 dollops of Worcester sauce and Soya sauce, 2-3 large tb of Greek yogurt, 1/2 chicken stock cube, 50 or 70ml olive oil.

Preheat oven at 180 degrees Celsuis. It takes about 1 hour to cook.

It looks a bit pale because I left the aluminium foil on for too long…

The good thing about this way of cooking is that it does not take you away from your guests. You only need to stir the mixture every 20 minutes or so to prevent the bits at the top from burning.

Serve with pasta, rice or even some nice crusty bread.