Oven-baked chicken thighs with tomatoes and peppers

Ingredients for 4 servings:

• 4 spring onions
• 3 beefsteak tomatoes
• 1 bell pepper(s), yellow
• 4 chicken legs
• 3 tbsp butter
• 2 tbsp oil
• 1 tsp honey
• 2 rosemary sprigs
• 2 sprigs of thyme or other herbs
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Wash and slice the spring onions. Set some of the green leaves aside. Wash, trim, and quarter the tomatoes. Wash, trim, and slice the bell peppers. Carefully loosen the skin from the chicken thighs and place knobs of butter between the skin and the meat. Season the chicken thighs with salt and pepper. Preheat the oven to 175°C (fan). Heat oil in a roasting pan and sear the thighs on all sides. Remove and set aside. Sauté the spring onions, bell peppers, and tomatoes in the cooking fat. Season with salt and pepper. Place the chicken thighs on top and garnish with the herbs. Drizzle with honey. Roast in the hot oven for 30–45 minutes.