- 1 whole chicken cut into 6 pieces
- 20 baby potatoes
- 6 white mushrooms, sliced
- 1 carrot, sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons of mustard
- ½ cup of olive oil
- ½ cup of hot water
- Juice of 1 lemon
- Salt, pepper, sweet paprika, oregano
Season the chicken pieces (salt, pepper, sweet paprika and oregano) and rub well with your hands so that the chicken is fully seasoned.
Put the chicken at the bottom of the cooking pot. Dissolve the mustard in the hot water and pour over the chicken.
Season the vegetables with salt and pepper and add them into the cooking pot.
Add the lemon juice and the olive oil and close the hull cap.
I cook in preheated to 200 degrees, oven for about cooking pot’s lid. Cook in a preheated oven, at 200 degrees, for approximately 2 hours.
Open the lid and check if the vegetables are cooked. Then, transfer the chicken pieces on top of the vegetables and continue cooking on the grill mode, at 180 degrees, without the lid, for another 30 minutes until the chicken turns golden brown.
Immediately serve with fresh bread rolls and some white cheese if preferred.