Chicken thighs and vegetables in a Roman pot

Ingredients for 3 servings:

• 3 chicken legs
• Paprika powder
• 2 bulbs of fennel
• 2 zucchini, small to medium-sized
• 2 onions, red
• 3 garlic cloves, peeled and halved
• 1 piece(s) ginger, cut into thin slices or cubes
• 1 lemon(s)
• 8 m.-sized potatoes, quartered
• Herbs as desired, e.g. parsley, rosemary, thyme
• Water
• olive oil

Instructions

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

Simple and delicious

First, thoroughly soak the Roman pot. I always soak the pot and lid completely in water for at least 40 minutes. This gives you plenty of time to chop potatoes, fennel, zucchini, etc. I halve the garlic cloves so the aroma is better yet discreetly distributed. Regarding this recipe, I have to say that you can vary the quantities of each ingredient as desired; somehow, it always turns out well and tastes good. I then mix the vegetables with the herbs. I don’t add any other spices, although I’m usually a big fan of pepper and salt, but here it’s really not necessary for my taste. Simply pour everything into the Roman pot and place the chicken thighs on top. Unlike the vegetables, I seasoned them with a little olive oil and paprika. Bake it in the oven at 180 degrees Celsius for about 50 minutes. Then remove the lid and leave the Roman pot uncovered in the oven for another 10-15 minutes to crisp up the skin on the thighs. A delicious, healthy, and easy-to-prepare meal is ready! The meat is juicy, everything is super flavorful—I swear by my Roman pot!