Chicken thighs on a bed of vegetables

Ingredients for 4 servings:

• 4 chicken thighs, depending on appetite
• 6 potatoes, depending on size
• 4 tomatoes
• 4 carrots
• olive oil
• 2 onions, red
• 2 garlic cloves
• 2 sprigs rosemary
• 50 ml vegetable stock
• 1 tbsp coarse sea salt
• Black pepper, freshly ground

Instructions

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

Wash the potatoes thoroughly and, with the skin on, cut them into quarters or eighths lengthwise, depending on their size. Wash the tomatoes and carrots. Quarter the tomatoes. Halve the carrots and then quarter them so that they are roughly the same length as the potato pieces. Arrange everything on a deep baking tray and drizzle with a little olive oil. Wash the chicken thighs, pat dry, and season to taste. Place the chicken thighs among the vegetables, leaving the skin showing to crisp up. Peel the onions and cut into wedges. Peel the garlic cloves and press them down with a fork. Arrange them over the vegetables along with the rosemary sprigs and onions. Pour in the stock and season with sea salt and pepper. Roast in a preheated oven at 200 to 220°C for about one hour.