🍽️ Oven Chicken Thighs with Colorful Vegetables

Name: Oven Chicken Thighs with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: chicken thighs 1 kg; chicken seasoning salt pinch; potatoes, mostly waxy 1 kg; zucchini 2 pcs; pepper, red 2 pcs; onions, red 2 pcs; garlic cloves 2 pcs; rosemary, fresh 5 g; thyme, fresh 5 g; olive oil 6 tbsp; salt pinch; pepper, black ground pinch; chili, ground pinch

670 kcal · 30 min · 4 servings

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Ingredients

chicken thighs 1 kg
chicken seasoning salt pinch
potatoes, mostly waxy 1 kg
zucchini 2 pcs
pepper, red 2 pcs
onions, red 2 pcs
garlic cloves 2 pcs
rosemary, fresh 5 g
thyme, fresh 5 g
olive oil 6 tbsp
salt pinch
pepper, black ground pinch
chili, ground pinch

Instructions

1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. Rinse the chicken thighs under running water.
3. Pat the meat completely dry with a kitchen towel.
4. Use a sharp knife to make deep cuts in several places on the meat.
5. Rub the chicken thighs evenly with the chicken seasoning salt.
6. Let the seasoned meat rest for a short moment.
7. Wash the potatoes thoroughly.
8. Cut the potatoes into halves or quarters, depending on their size.
9. Also wash the zucchini and the bell pepper.
10. Remove the hard stem and seeds from the bell pepper.
11. Cut the zucchini and bell pepper into pieces about three centimeters in size.
12. Halve the onions and remove the outer dry skin.
13. Cut the peeled onions into eight equal wedges.
14. Peel the garlic cloves.
15. Slice the garlic into very thin slices.
16. Wash the rosemary and thyme sprigs.
17. Shake the herbs dry.
18. Roughly chop the herbs with the knife.
19. Place all the prepared vegetables into a large baking dish.
20. Add the chopped herbs to the dish as well.
21. Pour three tablespoons of olive oil over the vegetables.
22. Mix everything thoroughly so that the oil coats all the ingredients.
23. Season the vegetables with salt to taste.
24. Add freshly ground pepper.
25. Add some chili flakes or ground chili.
26. Place the chicken thighs on top of the vegetables.
27. Place the dish in the preheated oven.
28. Bake the dish for about 40 to 45 minutes.
29. Make sure the meat turns golden brown.
30. Carefully remove the dish from the oven.
31. Serve the chicken thighs together with the hot vegetables.
32. Cover the meat with aluminum foil if it gets too dark before it is fully cooked.

Nutrition per serving

kcal: 670
Protein: 45 g · Fett/Fat: 44 g · Carbs: 37 g