Vegetable tray with chicken

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 2 tbsp rapeseed oil
• salt and pepper
• 2 sprigs rosemary, fresh or dried
• 4 small chicken thighs, preferably boneless, boned by the butcher.
• 2 tsp paprika powder
• 1 zucchini
• 1 bell pepper(s), large, red
• 250 g cherry tomatoes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 200°C. Line a baking tray with baking paper. Wash the potatoes and quarter them with the skin on. Pick the rosemary and add it to the potatoes. Add the oil and salt, mix everything well and place on the baking tray. Rinse the chicken thighs in cold water and pat dry. Place in a deep bowl (I always use one with a tight-fitting lid!) and add 1 teaspoon of salt, pepper and paprika and rub in (or put the lid on and shake the bowl until everything is well mixed). Place between the potatoes and bake for a total of 45 minutes. Halve the zucchini and cut into long strips. Cut the peppers into wedges and pierce the tomatoes once with a toothpick. When the potatoes and chicken have cooked for 25 minutes, add the vegetables to the baking tray and brush with the meat juices. Bake for another 20 minutes.