Chicken on a bed of vegetables

Ingredients for 2 servings:

• 2 large chicken legs, for 3 people 3 pieces
• 3 handfuls of potatoes, peeled
• 3 m.-large spring onion(s) including green
• 4 m.-sized onion(s)
• 4 large garlic cloves, finely chopped
• 1 small red pepper
• 1 small yellow pepper
• 1 small green pepper
• 3 m.-large tomato(s)
• 3 m.-large carrot(s)
• 2 tsp olive oil or rapeseed oil
• salt and pepper
• curry powder
• Paprika powder
• 1 package of Italian herbs, frozen
• 1 tsp lovage, fresh or dried
• 1 tsp rosemary, fresh or dried
• 3 large bay leaves
• 8 juniper berries
• 3 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

in the roasting bag, simple and clean

Season the chicken thighs and store in the refrigerator. Clean all other ingredients and cut into large pieces. Mix everything in a bowl with the spices and herbs. Prepare the roasting bag as directed on the package. Empty the mixture from the bowl into the roasting bag and place the chicken thighs on top. Add water to the bag. Then close the roasting bag (as directed on the package). Don’t forget: after closing it, cut a 1 cm deep cut in the roasting bag. Preheat the oven to 200°C. Place the closed roasting bag on a cold baking sheet. Once the oven is heated, slide the sheet onto the bottom rack of the oven. Reduce the temperature to 180°C and bake the thighs for about 1 hour. Turn off the oven for the last 10 minutes, but do not open the oven door. Don’t panic, because it takes about 1/2 hour for the roasting bag to fully inflate. However, 1 hour + 10 minutes should be sufficient. For smaller chicken thighs, 1 hour of baking time is sufficient. After the baking time, remove the tray. Cut the tube lengthwise at the top (careful! Hot steam will escape). Remove the thighs and pour the vegetable mixture into a bowl. Season everything a little more if desired. It’s a very simple and, above all, clean process.