Roast chicken

1 pcs. chicken

2 pcs. eggplant

1 Art. l. Ground paprika

4 pcs. potato

4 pcs. tomatoes

1 pcs. pepper sweet green and yellow - on

2 small onion - head

50 g butter

salt and ground black pepper - to taste

parsley and dill

In eggplant, remove the stalk, cut them into slices 2 cm thick, sprinkle with salt and leave for 20 minutes. Liberated juice press.

Chicken carcass wash, dry, cut into 8 pieces, rub with salt, pepper and paprika half the norm.

Potatoes cut into slices, pepper - julienne, chop the onion. Scald tomatoes, peel, remove the stalk and seeds and cut into slices.

Eggplant connect with other vegetables, season with salt, pepper and remaining paprika, place in a greased form part of the oil, cover and bake for 15 minutes in the preheated oven. Fry the chicken pieces until cooked in butter.

When submitting lay on a plate roasted vegetables, place the chicken pieces on top. Arrange greens.