Chicken thighs with grilled vegetables

Ingredients for 2 servings:

• 4 chicken legs
• 2 large carrots
• 1 large onion(s)
• 2 tbsp spice mix (grill spice), alternatively make your own
• 5 tbsp oil (olive oil to taste)
• 1 tsp balsamic vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 10 minutes

Briefly rinse the chicken thighs, pat dry with kitchen paper, and place in a baking dish. Peel the carrots and cut into strips approximately 5 cm long and 1 cm wide. Peel the onion, halve it, and cut it into 2 cm wide strips. Spread the vegetables in the baking dish, but do not place them on the chicken thighs because of the crust. Mix together the barbecue seasoning, oil, and balsamic vinegar and spread evenly over the chicken thighs with a pastry brush. Drizzle lightly with oil and grill at 250°C (grill function!) for 25-30 minutes until crispy brown! Serve with croquettes, fries, hash browns, or salad! The vegetables can also be varied according to the season, e.g., with cherry tomatoes, zucchini, eggplant, etc.