Baked chicken


1 whole chicken (1.5 kg) For


1 onion

2 tablespoons yogurt

2 tablespoons tomato paste

1 cloves of garlic garlic

2 tablespoons pomegranate syrup

1/2 lemon juice

Salt, pepper, thyme, mint, pulbiber, sumac, ground red pepper , cumin For


6 pieces of village pepper

600 grams of small potatoes,

12 pieces of cherry tomatoes

1/2 tea glass of olive oil

Salt, pepper, pepper, thyme, ground red pepper


Grate the onion for the marinade, squeeze the juice and put it in a bowl. Add yogurt, tomato paste, garlic, pomegranate syrup, lemon juice, spices and salt. Spread the chicken thoroughly and put it in a refrigerator bag. This way, let it sit in the refrigerator overnight. On the other hand, put olive oil on peeled potatoes, tomatoes and peppers for service. Add salt and spices and mix. Take the marinated chicken out of the bag and put it in a baking dish. Place the vegetables around. Cover the container with baking paper and then aluminum foil. Bake in a preheated 180 degree oven for 1 hour. Open the pan and lower the oven temperature to 170 degrees and cook for another 15-20 minutes.