viGO! Kitchen BOX MINI NO. 1 2025

Chicken with vegetables baked in a sleeve, served with roasted potatoes and homemade yogurt sauce

Ingredients:

           
• 4 chicken thighs or 2 breasts
           
• 5–6 potatoes
           
• 2 carrots
           
• 1 zucchini
           
• 1 bell pepper
           
• 1 onion
           
• 4 cloves of garlic
           
• 3 tablespoons of olive oil
           
• 1 teaspoon sweet paprika
   
• 1 teaspoon hot paprika
           
• 1 teaspoon Provençal herbs
           
• salt, pepper
           
• 200 g natural yogurt
           
• 1 tablespoon chopped dill
           
• juice of 1/4 lemon
                       

Recipe:

Chicken and vegetables in a sleeve: Cut the carrots, zucchini, pepper, and onion. Cut the potatoes into smaller pieces. Mix everything with olive oil, spices, and crushed garlic. Place the chicken at the bottom of the sleeve, add the vegetables, and tie the ends. Transfer to a baking tray lined with baking paper (this will facilitate cleaning).

Baking: Put into an oven preheated to 190°C for about 60 minutes. If you want the chicken to be browner, cut the sleeve open for the last 10–15 minutes.

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

Yogurt sauce: In a bowl, mix yogurt, dill, lemon juice, a pinch of salt, and pepper. Cover with cling film and place in the refrigerator for the duration of the chicken baking, allowing the flavors to meld.

Serving: Transfer the contents of the sleeve to a plate, serve with the roasted potatoes and chilled yogurt sauce.