For the sauce, mix the crushed garlic, olive oil, grated lime peel and all the spices in a bowl. Set aside to pour over vegetables and chicken.
Boil the chicken in a pot and set aside after cooking. Do not drain the water. Place the cherry tomatoes vertically in a large baking dish.
Arrange the cross-cut carrots next to the cherry tomatoes. Divide the baby potatoes into 2 or 4 depending on their size and place them next to the carrots. Place the boiled chickens next to the potatoes.
Remove the seeds of the village peppers, cut them lengthwise and place them next to the chicken. Cut the red onions into 4 or 6 pieces and arrange them next to the village peppers.
Pour the sauce you prepared over the vegetables and chicken in the baking dish using a spoon. Add 2 ladles of the water from the previously boiled chicken to my debt. Bake in the oven at 190 degrees for 40 minutes. Serve.