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🍽️ Provencal-style Chicken Thighs

413 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks (á 200 g)
• 250 g firm-cooking potatoes
• 4 garlic cloves
• 1 large zucchini (ca. 150 g)
• 1 red bell pepper
• 200 g cherry tomatoes
• 16 sprigs thyme
• 3 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the chicken thighs and pat them dry with a kitchen towel.
3. 3. Cut each chicken thigh into two pieces.
4. 4. Peel the potatoes and wash them.
5. 5. Slice the potatoes into thin rounds.
6. 6. Peel the garlic clove and chop it finely.
7. 7. Wash the zucchini.
8. 8. Slice the zucchini.
9. 9. Wash the bell pepper.
10. 10. Halve the bell pepper and remove the seeds and white inner walls.
11. 11. Cut the bell pepper into strips.
12. 12. Wash the tomatoes.
13. 13. Halve the tomatoes.
14. 14. Wash the thyme.
15. 15. Shake the thyme dry.
16. 16. Lay out four equal-sized pieces of baking paper (each 30 by 20 centimeters).
17. 17. Brush the baking paper with a little olive oil.
18. 18. Distribute the prepared vegetables on the baking paper.
19. 19. Place one divided chicken thigh piece on the vegetables.
20. 20. Season everything with salt, pepper, and thyme.
21. 21. Fold the baking paper into a packet.
22. 22. Put the packets into the preheated oven.
23. 23. Bake the chicken thighs for 30 to 40 minutes.
24. 24. Take the finished chicken thighs out of the oven.
25. 25. Open the baking paper.
26. 26. Serve the chicken in the paper wrapper.

Nutrition per serving

• kcal: 413
• Protein: 31 g · Fett/Fat: 25 g · Carbs: 16 g