top of page

Slowly Roasted Turkish Chicken With Vegetables

Prep Time:

20 Minutes

Cook Time:

1 Hour 45 Minutes





About the Recipe

A hearty slowly roasted chicken with vegetables in a Turkish way


  • 1 whole chicken around 1.5 kg (3.3 lb).

  • 1 red bell pepper.

  • 1 green bell pepper.

  • 2 large onions.

  • 1 ½ kg ( 3.3 lb) potatoes peeled.

  • 2-3 medium tomatoes.

  • Juice of two lemons.

  • 3-4 garlic cloves crushed.

  • 1½ tablespoon tomato paste.

  • 1 cup extra virgin olive oil.

  • 1 tablespoon dried oregano.

  • Salt and ground pepper.


  1. Preheat the oven at 190 degrees Celsius (375 F).

  2. Cut the chicken into 8-10 pieces. Wash it and drain well with a paper towel. Season with salt and pepper and place the pieces in a large deep tray.

  3. Cut the potatoes and peppers into big chunks and add them to the tray together with the crushed garlic cloves. Cut the tomatoes in 4 pieces and place them in the tray. Dilute the tomato paste in 2 cups of hot water and pour it in together with the lemon juice and the olive oil. Add the oregano, season with salt and pepper and give the contents of the tray a good stir.

  4. Cover the tray with aluminum foil and cook in the oven for ~ 90 minutes.

  5. Uncover the tray and cook for another 15 minutes to give your chicken a nice golden brown color.

  6. Bon appetit!

bottom of page