Chicken drumsticks with vegetables

Ingredients for 4 servings:

• 4 chicken legs
• 1 eggplant(s)
• 1 zucchini
• 2 potatoes
• 1 bell pepper(s)
• 1 m.-sized onion(s)
• 1 tomato(s)
• olive oil
• 1 garlic clove(s)
• 1 lemon(s), the juice
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, place the chicken thighs in a pan with water and bring to a boil. Simmer for about 20 minutes, pricking occasionally. Clean and slice the vegetables – potatoes about 4 mm thick, and onions, tomatoes, and zucchini about 1 cm thick – and place them on a baking sheet greased with olive oil. Season with salt, pepper, and paprika. Then place the chicken on top and season the skin-side down with salt, pepper, and paprika. Drizzle with olive oil. Bake in a preheated oven at 200°C (400°F) until golden brown. Peel and finely dice the garlic cloves. Rub with salt and add the lemon juice, and mix everything well. Now add about 3-4 tablespoons of olive oil and mix to make a spicy marinade. Arrange the dish on plates and serve the marinade in a separate bowl. Everyone can then drizzle the marinade over the food to taste. Fresh flatbread goes best with this dish.