Oven-baked chicken thighs with lemon

Ingredients for 2 servings:

• 2 chicken legs, approx. 250 g each
• salt and pepper
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 200 g mushrooms
• 300 g potatoes, small
• 2 sprigs of rosemary
• 2 lemons, 1 of which untreated
• 1 tbsp honey
• 2 tbsp oil
• 1 tsp bouillon (instant chicken bouillon)
• 250 ml water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven (electric oven: 200°C / fan oven: 175°C). Wash the chicken thighs and pat dry, season with salt and pepper, and place in the oven tray. Bake for approximately 15 minutes. Wash, deseed, and slice the bell peppers. Clean and halve the mushrooms, leaving the smaller ones whole. Pluck the rosemary needles from the stems, reserving some for garnish and chopping the rest. Squeeze a lemon and mix the juice with the honey. Wash the unwaxed lemon, dry it, and slice it. Peel the potatoes and cut them into wedges. Place the potatoes, mushrooms, diced bell peppers, oil, salt, pepper, and rosemary in a bowl and mix well. Bring the juice and honey mixture to a boil with the water, stir in the stock, and season with salt and pepper. Distribute the potatoes, bell peppers, mushrooms, and lemon segments along with the stock around the thighs. Braise in the oven at the same temperature for approximately another 40 minutes. Garnish with rosemary.