viGO! Kitchen BOX MINI NO. 1 2025

Chicken with vegetables roasted in an oven bag, with baked potatoes and a homemade yoghurt sauce

Ingredients:

• 4 chicken thighs or 2 breasts
• 5–6 potatoes
• 2 carrots
• 1 courgette
• 1 pepper
• 1 onion
• 4 garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon hot paprika/li>
• 1 teaspoon herbes de Provence/li>
• salt, pepper/li>
• 200 g natural yoghurt/li>
• 1 tablespoon chopped dill/li>
• juice of 1/4 lemon/li>

Method:

Chicken and vegetables in the bag: Chop the carrots, courgette, pepper and onion. Cut the potatoes into smaller pieces. Mix everything with the olive oil, spices and crushed garlic. Place the chicken at the bottom of the oven bag, add the vegetables and tie the ends. Transfer to a baking tray lined with baking paper (this makes cleaning up easier).

Baking: Put it in an oven preheated to 190°C for about 60 minutes. If you want the chicken to be more browned, cut the bag open for the last 10–15 minutes.

Extra crispy potatoes (optional): You can place a few potatoes wrapped in aluminium foil next to it on the tray, so they bake soft on the inside and crispy on the outside.

Yoghurt sauce: In a bowl, mix the yoghurt, dill, lemon juice, a pinch of salt and pepper. Cover with cling film and place in the fridge for the time it takes the chicken to roast, so the flavours can develop.

Serving: Transfer the contents of the bag onto a plate and serve with the baked potatoes and chilled yoghurt sauce.