Baked Camembert with Chicken and Vegetables

This dish is built around contrast and balance: creamy cheese, roasted vegetables, and savory chicken coming together in one pan. Everything melts into itself in the oven, creating a meal that feels rich without being heavy.

Ingredients

• Camembert cheese (whole round)
• Chicken breast or thighs, cut into large pieces
• Bell pepper, sliced
• Zucchini, cut into chunks
• Red onion, cut into wedges
• Cherry tomatoes
• Olive oil
• Dried thyme or rosemary
• Smoked paprika
• Salt
• Freshly ground black pepper

Instructions

1. Start with the oven. Preheat it so the cooking stays simple and uninterrupted.
2. Toss the chicken with olive oil, smoked paprika, salt, and pepper.
3. In a baking dish, spread out the vegetables and season them lightly with olive oil, herbs, salt, and pepper.
4. Place the camembert in the center of the dish, leaving space around it.
5. Scatter the seasoned chicken pieces around the cheese.
6. Bake until the chicken is cooked through, the vegetables are soft and lightly browned, and the camembert feels soft to the touch.
7. If needed, cut a shallow cross on top of the cheese and return to the oven briefly so it opens and melts.
8. Serve immediately while everything is warm and creamy.

Tips:

• Keep the vegetables chunky so they roast instead of steaming.
• Don’t overbake the camembert — it should stay creamy, not collapse completely.
• This dish is best eaten straight from the oven.

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