Wash the meat, dab dry and season with salt and pepper. Peel and wash the potatoes and cut them into thin slices with a slicer. Spread a thin layer of oil on the baking tray. Place chicken fillets on top and cover with potato slices like roof tiles.
Season with salt. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Peel, clean, wash and cut carrots into pieces. Wash parsley, shake dry, pluck leaves except for something to garnish from the stems and chop very finely.
Mix parsley with 2 tablespoons of oil. Heat 2 tablespoons of oil. Sauté the carrots in it. Add 2-3 tablespoons of water and steam for about 8 minutes. Add parsley oil and stir in. Arrange meat and carrots on plates.
Serve garnished with parsley.