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Roasted chicken thighs on vegetables
Simple and tasty roasted chicken thighs on vegetables that you have on the table within an hour.
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Ingredients
number of servings
4
- 4 a piece chicken legs
- 1 a piece zucchini
- 2 a piece carrots
- 1 a piece paprika
- 1 a piece onion
- 4 cloves garlic
- Salt and black pepper
- oil
- Herbs to taste (basil, oregano)
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Directions
55 min.
1. Step
Season the chicken thighs with salt and pepper and coat in oil. Fry them in a frying pan so that the surface is slightly browned. This will give the meat a beautiful golden colour and crispness.
2. Step
Then transfer the chicken thighs to a baking dish. Clean the vegetables, cut them into smaller pieces and add them to the meat.
3. Step
Add the peeled and chopped garlic. Sprinkle with herbs, salt and pepper to taste.
4. Step
Cover the baking dish and place in a preheated oven at 180 degrees. Bake for approximately 40 minutes. During baking, you can baste the chicken thighs with a little water or broth to keep the meat dry. I do this after about 20 minutes of baking.
5. Step
Serve the finished chicken thighs on vegetables with rice or baked potatoes, for example.
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