John Myers
Ingredients for 6 servings:
- 15 medium-sized potatoes, waxy
- 3 onions
- 5 beefsteak tomatoes
- 12 chicken legs
- 2 cherry tomatoes
- salt and pepper
- Paprika powder, sweet and hot
- oil
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
to prepare well
Boil the potatoes in their jackets, let them cool, and then cut them into wedges with the skin on. Slice the onions and beefsteak tomatoes, carefully wash the cherry tomatoes, but leave them on the vine. Make a generous marinade from the oil and spices. Wash the chicken thighs and pat them dry, brush them with the marinade, and fry them in a pan until crispy. Brush a baking dish with a little oil, arrange the sliced onions in the dish, arrange the tomato slices on top, and season with salt and pepper. Place the potato wedges on top and brush with the remaining marinade, extending the marinade if necessary. Place the seared chicken thighs on top of the potatoes and place the cherry tomatoes in a whole vine in the center of the baking dish and bake in the oven at 200°C fan-assisted for approx. 45-60 minutes. When the liquid from the tomatoes is bubbling in the dish, everything should be hot enough.
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