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🍽️ Crispy Chicken Thighs with Rosemary Potatoes and Peppers

602 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• 2 sprigs fresh rosemary
• 800 g waxy potatoes
• 2 large red bell peppers
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• paprika powder (hot)
• oil (for the baking sheet)

Instructions

1. 1. Place the chicken thighs on a baking sheet lightly greased with oil.
2. 2. Wash the rosemary and shake it dry. Pluck the needles from the stems and chop them finely.
3. 3. Wash the potatoes and cut them into small cubes.
4. 4. Wash the peppers, halve them, and remove the core and all white inner membranes. Cut the flesh into small pieces.
5. 5. Arrange the cut vegetables around the chicken thighs on the baking sheet.
6. 6. Season the vegetables with salt and half of the finely chopped rosemary needles.
7. 7. Whisk the olive oil with the remaining rosemary, salt, and pepper to make a marinade.
8. 8. Drizzle the oil-rosemary mixture evenly over the chicken thighs.
9. 9. Sprinkle some paprika powder over the chicken thighs.
10. 10. Preheat the oven to 200 degrees Celsius (convection or top/bottom heat, middle rack).
11. 11. Place the tray in the preheated oven and bake everything for about 45 minutes.

Nutrition per serving

• kcal: 602
• Protein: 32 g · Fett/Fat: 37 g · Carbs: 34 g