1. 1

   Step 1

   Cut the chicken breast fillet into medium-sized pieces.

2. 2

   Step 2

   For the marinade, mix 3 tsp olive oil, 1 tsp honey, 2 tbsp soy sauce, 1 tbsp chili sauce, 14 tsp cranberries, 3 tsp tomato paste, and a little salt in a bowl.

3. 3

   Step 3

   Add the chicken pieces to the marinade, mix well, and let marinate for at least 1 hour.

   Timer 60 min
4. 4

   Step 4

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

5. 5

   Step 5

   Peel and finely chop the garlic. Peel the onion, halve it, and cut into rings.

6. 6

   Step 6

   Wash the rosemary and thyme, shake dry, and finely chop most of the herbs; set aside a small sprig of rosemary for later.

7. 7

   Step 7

   Cut the tomatoes, bell peppers, zucchini, and the potato into medium-sized cubes.

8. 8

   Step 8

   Heat some rapeseed oil in a pan and briefly sauté the onions, garlic, and chopped herbs.

9. 9

   Step 9

   Place the diced vegetables and potato cubes into a casserole dish.

10. 10

    Step 10

    Season with salt and pepper and mix everything well.

11. 11

    Step 11

    Distribute the marinated meat along with the marinade over the vegetables in the casserole dish.

12. 12

    Step 12

    Pour in 25 ml of chicken broth and place the reserved rosemary sprig on top.

13. 13

    Step 13

    Bake the casserole in the preheated oven for 40 minutes.

    Timer 40 min

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