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🍽️ Oven Roasted Chicken Thighs with Chili-Lemon Marinade

789 kcal · 30 min · 4 servings

Ingredients

• 2 fresh chili peppers
• 2 lemons (squeezed)
• 1 tsp paprika powder
• 100 ml olive oil
• pepper (from the mill)
• 1.2 kg chicken drumsticks
• salt
• 4 garlic cloves
• 4 small onions
• 4 red bell peppers

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Wash the chili peppers thoroughly.
3. 3. Cut the chili peppers in half lengthwise.
4. 4. Remove the stem ends and the white seeds from the chili peppers.
5. 5. Finely chop the deseeded chili peppers.
6. 6. Add the lemon juice, chopped chili peppers, paprika powder, and olive oil to a bowl.
7. 7. Whisk the marinade ingredients together well.
8. 8. Season the marinade generously with pepper.
9. 9. Pour the marinade over the chicken pieces.
10. 10. Cover the bowl and place it in the refrigerator for about one and a half hours.
11. 11. Turn the chicken pieces once during the marinating time.
12. 12. Remove the marinated chicken pieces from the marinade.
13. 13. Let the chicken pieces drain.
14. 14. Season the chicken pieces with salt all over.
15. 15. Place the chicken pieces in a baking dish along with half of the marinade.
16. 16. Place the baking dish on the second rack from the bottom in the preheated oven.
17. 17. Roast the chicken pieces for about 45 minutes until crispy.
18. 18. Baste the chicken pieces with the remaining marinade during roasting.
19. 19. Peel the garlic cloves and the onions.
20. 20. Slice the garlic into thin slices.
21. 21. Quarter the onions.
22. 22. Wash the bell peppers.
23. 23. Halve the bell peppers.
24. 24. Remove the seeds from the bell peppers.
25. 25. Cut the bell peppers into pieces.
26. 26. Add the prepared vegetables to the baking dish.
27. 27. Add the vegetables during the last 25 minutes of roasting time.
28. 28. Serve the dish hot.

Nutrition per serving

• kcal: 789
• Protein: 58 g · Fett/Fat: 57 g · Carbs: 11 g