Mediterranean chicken thighs with cocktail tomatoes and garlic

Ingredients for 2 servings:

• 4 chicken legs
• 250 g cocktail tomatoes
• 2 cloves garlic
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• ½ tsp salt
• 2 pinches of pepper
• 1 tbsp basil, finely chopped
• 3 tsp lemon juice, freshly squeezed or concentrate
• 2 tbsp olive oil
• ½ tsp honey
• possibly potatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

great for guests – all from one casserole dish

Preheat the oven to approximately 180°C (top/bottom heat). Use either an oven tray with approximately 3 cm high sides or a large casserole dish. Brush the tray or dish with olive oil. Peel the garlic cloves and slice them thinly, then spread them on the olive oil. Rinse the chicken thighs thoroughly under cold water and pat them dry with kitchen paper. Place the chicken thighs skin-side up on the tray or dish. In a small bowl, mix the two types of paprika, salt, pepper, and the finely chopped basil (if you can’t find fresh basil, you can also use dried) with your fingers. On one side of the chicken thighs, you can easily slide your index finger under the skin and carefully separate it from the meat. Sprinkle about half a teaspoon of the seasoning mix into the resulting pocket and spread it well under the skin with your finger in all directions. Season all the chicken thighs in this way. Set aside a small amount of the seasoning mix. Place the chicken thighs on the baking sheet. Wash the cherry tomatoes and distribute them between the chicken thighs. (Tip: If you want an extra filling side dish, you can also place raw potatoes, roughly the size of a walnut, between the chicken thighs. Add as needed.) Mix a few drops of olive oil, the lemon juice, the honey, and the remaining seasoning mix together and spread evenly over the entire baking sheet. Place the baking sheet on the middle rack of the oven. The chicken thighs need about 30-40 minutes. The skin should be crispy and brown, and the meat should have shrunk slightly at the “leg,” then it’s done. Serve in the dish or simply place the baking sheet on the table—everyone helps themselves.