1. 1

   Step 1

   For the marinade, mix 3 tbsp olive oil, 1 tbsp honey, 3 tbsp soy sauce, 3 tbsp chili sauce, 1 tsp cranberries, and 3 tbsp ketchup.

2. 2

   Step 2

   Wash 4 chicken breast fillets, pat dry, and let marinate overnight.

3. 3

   Step 3

   Preheat the oven to 200°C (top/bottom heat).

4. 4

   Step 4

   Peel 800 g potatoes and halve or quarter them depending on their size.

5. 5

   Step 5

   Peel and press 2 garlic cloves. Peel 1 onion, quarter it lengthwise, and slice into strips.

6. 6

   Step 6

   Cut 3 tomatoes into eighths, remove the seeds, and roughly dice the flesh.

7. 7

   Step 7

   Lightly brown the potatoes in a pan with a little oil for approx. 15 min.

   Timer 15 min
8. 8

   Step 8

   Add the onions, garlic, 1 tsp rosemary, and 1 tsp thyme to the potatoes and sauté briefly.

9. 9

   Step 9

   Transfer the potato mixture into a casserole dish.

10. 10

    Step 10

    Arrange the marinated meat with the remaining marinade on top of the potatoes.

11. 11

    Step 11

    Bake the casserole in the preheated oven for 15 min.

    Timer 15 min
12. 12

    Step 12

    Pour in 250 ml hot chicken broth, then distribute the tomatoes and the remaining 1 tsp rosemary on top.

13. 13

    Step 13

    Continue baking the casserole in the oven for another 30 min.

    Timer 30 min

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