in Germany

Chicken pan with vegetables and potatoes

updated

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Ingredients for 4 servings:

  • 8 chicken legs, frozen
  • 6 potatoes
  • 1 stalk(s) Celery
  • 2 onions
  • 2 bell peppers (red and yellow)
  • 2 tomatoes
  • 2 carrots
  • 2 cans of tomatoes, chopped
  • 250 g mushrooms
  • 250 ml vegetable stock
  • Paprika powder
  • salt and pepper
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a simple dish and practically makes itself

Clean and chop the vegetables. Clean and quarter or halve the mushrooms. Peel and quarter the potatoes. Place everything in a deep baking tray, toss with the canned tomatoes, season generously, and pour in the stock. Season the chicken thighs, place them on top of the vegetables (still unthawed), and roast at 190°C (375°F) for 45 minutes to 1 hour until crispy and brown. The dish can be served directly from the tray.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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