Roasted Chicken with Peppers and Horseradish Mashed Potatoes

Hello Dear Friends,

Our World Cup adventure ended yesterday. We returned home after a long journey. It was a perfect holiday for us, I took great photos. I haven't been able to get rid of the road fatigue yet, but since I promised to share the photos to 90 people, I will combine them with my holiday diary and publish them as soon as possible.

Since you've been indescribable for almost a week, I wanted to quickly share a delicious recipe we made at the Knorr event. I immediately go back to the beginning of my other article and give you a big kiss. love..

Ingredients for Roasted Chicken with Pepper and Mashed Potatoes with Horseradish

• 2 tablespoons Knorr Spicy & Garlic Baked Chicken Seasoning
• 2 Knorr Oven Bags (Comes from the condiment package)
• 2 skinned chicken or chicken breasts
• 7-8 teaspoons of black pepper (can be mixed color white, red and green)
• 1 nutmeg (coconut)
• 1 tablespoon of salt
• 1 medium carrot
• 5-6 cloves of garlic
• 1 medium onion
• 5-6 sprigs of fresh thyme
• 3-4 sprigs of fresh marjoram
• 2 tea glass of olive oil

For boiled vegetables and puree:

• 4 medium fresh potatoes
• 4 tablespoon of cream
• 100 g grated Parmesan cheese
• 6 fresh baby zucchini
• 6 fresh peeled baby carrots
• 4-5 small pieces of broccoli
• 4-5 pieces of hazelnut radish (small radish)
• 200 gr. butter

How to Make Baked Chicken with Pepper and Mashed Potatoes with Horseradish?

1. Break the peppers with the back of the spoon or in a pestle and sprinkle them over a large bore.
2. Grate the nutmeg over the black peppers and sprinkle all the other seasonings (including fresh thyme and marjoram) and Spicy & Garlic chicken seasoning on the tray.
3. Finally, drizzle olive oil over the spices.
4. Dip the chicken breasts back and forth in this sauce..
5. Chop half the peeled carrot, onion and garlic coarsely and put them in the same bag with the chicken, add half of the butter to the bag and seal it.
6. Make 1-2 holes on the closed bag with a knife and bake in a preheated 180 oven for 10 minutes.

Boiled vegetables and Puree making:

1. Wash the mini vegetables and boil them in plenty of water. Add 1 tablespoon of butter and a pinch of crushed black pepper to the vegetables and it's ready to serve.
2. Peel, boil and mash the potatoes. Add Parmesan cheese, salt, pepper, cream and butter to sweeten your puree.
3. Serve on the serving plate by placing your chicken first, then the mashed and boiled vegetables.