in Recipes

Chicken thighs on colorful vegetables

updated

Spread the love

Ingredients for 2 servings:

  • 1 large potato(s)
  • 1 small red bell pepper(s)
  • 1 small zucchini
  • 5 large mushrooms
  • 1 stalk(s) spring onion(s)
  • 2 chicken legs
  • 2 tbsp olive oil
  • Salt
  • pepper
  • Paprika powder, sweet
  • Chili, dried ground
  • Paprika powder, hot
  • Thyme

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

summer oven feast

Cut the potatoes into thin wedges and the mushrooms into slices. Cut the red bell pepper and zucchini into small pieces. Make a marinade from the oil and spices (salt, pepper, paprika, chili flakes, and thyme) and gently toss and rub all the vegetables into it. Place in a smoked pork roll (or deep casserole dish). Rub the washed and dried chicken thighs with the marinade and season with hot paprika. Place on top of the vegetables. Preheat the oven to 200°C (400°F) and cook for approximately 30-45 minutes.

Facebook Comments

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.

Vegetable rice pan with tuna

Apple Bread Pudding Pie