Chicken drumsticks with vegetables from the tray

Ingredients for 5 servings:

• 10 chicken drumsticks
• 1 kg potatoes, preferably small, waxy
• 1 vegetable onion(s)
• 5 sprigs rosemary
• salt and pepper
• Cayenne pepper
• Paprika powder
• 8 tbsp olive oil
• 2 garlic cloves
• 3 bell peppers, red, yellow and green
• 3 m.-large zucchini
• 500 g cherry tomatoes

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Mix pepper, salt, cayenne pepper, and paprika with 4-5 tablespoons of olive oil. Toss the chicken thighs in it and marinate in the refrigerator for 2-3 hours. Preheat the oven to 200°C. Wash the potatoes and halve them with the skin on. Wash all the vegetables and roughly chop them, leaving only the tomatoes whole. Place the potatoes and vegetables on a deep, oiled baking sheet and season with salt and pepper. Arrange the rosemary sprigs and the peeled, crushed garlic cloves on the vegetables and drizzle with olive oil. Place the baking sheet on the second rack from the bottom of the oven. Pierce the chicken thighs several times with a thick needle (e.g., a shish kebab skewer) and place them on a wire rack above the vegetable tray. Bake for 20 minutes, then reduce the temperature to 180°C and bake for another 40 minutes. Serve the vegetables and chicken thighs together.