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1. Prepare the Chicken:
Cut the Chicken: Start by cutting the whole chicken into pieces. This ensures even cooking and makes it easier to handle the portions.
Season the Chicken: In a large bowl, combine 1 tablespoon of salt, 1 tablespoon of sweet paprika, 2 tablespoons of garlic powder, 1 teaspoon of oregano, and black pepper to taste. Mix these dry seasonings well.
Coat the Chicken: Rub the seasoning mixture evenly over all the chicken pieces, making sure every side is well-coated.
2. Make the Seasoning Paste:
Blend the Vegetables: In a food processor, add 2 medium onions, 1 green bell pepper, ½ red bell pepper, 2 tomatoes, a handful of parsley, 2 tablespoons of olive oil, and 6 garlic cloves. Blend until the mixture forms a smooth, thick paste.
Add Paste to Chicken: Spread 4 tablespoons of this seasoning paste over the seasoned chicken pieces. Massage the paste into the chicken to ensure even coverage.
3. Prepare the Vegetables:
Chop the Vegetables: In a large bowl, chop 1 zucchini, 4 unpeeled potatoes, and 1 carrot into bite-sized pieces.
Season the Vegetables: Add 5 tablespoons of the seasoning paste and a pinch of salt to the vegetables. Toss them well so the paste coats the vegetables evenly.
4. Assemble and Bake:
Prepare the Baking Sheet: Transfer the seasoned vegetables to a large baking sheet, spreading them out evenly in one layer.
Add the Chicken: Place the seasoned chicken pieces on top of the vegetables. This allows the juices from the chicken to drip down and flavor the vegetables as they cook.
Bake: Preheat your oven to 375°F (190°C). Place the baking sheet in the oven and bake for about 45 minutes, or until the chicken is cooked through and the vegetables are tender. Make sure to check the chicken’s internal temperature; it should reach 165°F (75°C).
Grill Finish (Optional): For a crispy, golden-brown finish, turn on the broiler for the last 5-10 minutes of cooking. This will give the chicken and vegetables a nice, crispy texture.
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