🍽️ Crispy Chicken Thighs with Zucchini Vegetables

Name: Crispy Chicken Thighs with Zucchini Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large chicken drumsticks; salt; pepper (from the mill); 1 tsp dried herbs of Provence; 5 tbsp olive oil; 500 g zucchini; 3 meat tomatoes; 1 onion; 1 clove garlic; 100 ml vegetable broth; 1 flatbread

562 kcal · 30 min · 4 servings

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Ingredients

4 large chicken drumsticks
salt
pepper (from the mill)
1 tsp dried herbs of Provence
5 tbsp olive oil
500 g zucchini
3 meat tomatoes
1 onion
1 clove garlic
100 ml vegetable broth
1 flatbread

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Season the chicken thighs with salt, pepper, and herbs.
3. Heat 2 tablespoons of oil in a casserole dish.
4. Fry the chicken thighs on all sides.
5. Place the casserole dish in the center of the oven.
6. Roast the chicken until crispy for about 30 minutes.
7. Wash the zucchini and slice it lengthwise.
8. Wash the tomatoes and cut them into wedges.
9. Peel the onion and garlic and dice them finely.
10. Heat the remaining oil in a pot.
11. Sauté the onion and garlic in it.
12. Add the zucchini and broth.
13. Cook the vegetables for about 3 minutes.
14. Add the tomatoes and heat them through.
15. Season the vegetables with salt and pepper.
16. Plate the chicken thighs with the vegetables.
17. Garnish the dish with fresh herbs if desired.
18. Serve the dish with flatbread.

Nutrition per serving

kcal: 562
Protein: 36 g · Fett/Fat: 31 g · Carbs: 34 g