Chicken with vegetables

Chicken with vegetables

We have the best recipe for oven-baked chicken with vegetables and potatoes for you, which you can prepare in just 20 minutes! The oven does the rest…

Ingredientes

4 chicken thighs (approx. 1.2 kg)
5 tbsp olive oil
1 tsp paprika powder (hot)
a little salt
a little freshly ground pepper
2 red onions
1 clove of garlic
a few sprigs of rosemary
a few sprigs of thyme
800 g new potatoes
2 zucchini (approx. 300 g)
2 bell peppers (approx. 400 g)
4 carrots (approx. 240 g)
150 g cherry tomatoes
1 organic lemon
100 ml dry white wine
200 ml chicken stock

Method

1. Rub a large oven dish (30 x 40 cm) with a little olive oil.  Pat the chicken thighs dry with kitchen paper. Marinate with olive oil, paprika powder, salt and pepper.

2. Peel the onions and garlic and cut the onions into wedges. Wash the rosemary and thyme, drain, pluck the needles/leaves from the stem, finely chop with the garlic and mix with the remaining olive oil.

3. Wash the potatoes, vegetables and lemon and drain. Halve the potatoes, clean the zucchini and peppers. Cut the zucchini into 1 cm thick slices and the peppers into strips.

4. Preheat the oven to 200 degrees top and bottom heat (fan oven: 180 degrees). Peel the carrots and cut into 0.5 cm thick slices. Put the potatoes, zucchini, peppers, carrots and onions in the oven dish, marinate with salt and 4 tablespoons of the rosemary-thyme-garlic oil.

5. Cut the lemon into slices and spread on the vegetables with the chicken thighs.  Pour in the white wine and chicken stock and bake in the preheated oven on the middle rack for about 45 minutes.

6. Marinate the cherry tomatoes with the remaining herb oil, add them to the oven dish 10 minutes before the end of the cooking time and bake. Season the oven-baked chicken with salt and pepper and serve sprinkled with fresh herbs if desired.