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🍽️ Chicken Thighs with Colorful Roasted Vegetables

466 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 stalk leek
• 400 g firm-cooking, young potatoes
• 2 shallots
• 4 chicken drumsticks (kitchen-ready)
• salt
• cayenne pepper
• olive oil
• 150 ml vegetable broth
• 250 g cherry tomatoes

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the vegetables thoroughly and remove any inedible parts.
3. 3. Cut the peppers in half, remove the seeds and the white inner walls.
4. 4. Cut the peppers into bite-sized pieces.
5. 5. Cut the leeks in half lengthwise and slice them into rings about 1 centimeter thick.
6. 6. Cut the potatoes roughly into several pieces.
7. 7. Peel the shallots and cut them into wedges.
8. 8. Wash the chicken thighs and pat them dry with a kitchen towel.
9. 9. Separate the thighs at the joint into two pieces.
10. 10. Season the meat with salt and cayenne pepper.
11. 11. Heat oil in a hot casserole dish or large pot.
12. 12. Fry the meat until golden brown on all sides.
13. 13. Remove the browned meat from the pot and set it aside.
14. 14. Add the prepared vegetables (except the tomatoes) and the shallots to the casserole dish.
15. 15. Sauté the vegetables briefly.
16. 16. Pour in the broth.
17. 17. Stir the tomatoes into the vegetables.
18. 18. Season the vegetable broth with salt and pepper.
19. 19. Place the browned chicken pieces on top of the vegetables.
20. 20. Place the casserole dish in the preheated oven.
21. 21. Cook the dish for 25 to 30 minutes.
22. 22. Stir the dish occasionally during the cooking time.
23. 23. Add more broth if necessary, as the liquid may evaporate too much.
24. 24. Remove the dish from the oven and serve immediately.

Nutrition per serving

• kcal: 466
• Protein: 33 g · Fett/Fat: 25 g · Carbs: 26 g