Chicken on Vegetables

Cut the chicken breast lengthwise and open it up. Mix half of the sour cream with crushed garlic, salt, and pepper. If the mixture seems a bit pale in taste, you can add some homemade adjika. Rub this mixture all over the chicken and let it marinate for 1 hour.

On a greased baking tray, place diced zucchini, onion, bell pepper, carrot, broccoli, and cauliflower. Mix the vegetables with the remaining sour cream, salt, pepper, garlic, and adjika to taste. (Tip: to keep green vegetables or finely chopped herbs from losing color during baking, lightly coat them with a little vegetable oil.)

Place the chicken on top of the vegetables. Bake in a preheated oven at 180–200°C (350–390°F) using top and bottom heat for 1.5 hours. About 20 minutes before the end, turn off the bottom heat and increase the top heat to get a crispy crust. Occasionally stir the vegetables so they evenly absorb the juices released from the chicken.