Chicken thighs on Mediterranean vegetables

Ingredients for 4 servings:

• 4 chicken legs
• Potatoes)
• 1 bell pepper(s)
• 1 zucchini
• 1 eggplant(s)
• mushrooms
• Olives, green or black
• 2 red chili peppers, finely chopped
• Seasoning mix (chicken seasoning salt)
• salt and pepper
• Thyme
• basil
• oregano
• olive oil
• 1 clove(s) garlic, chopped or crushed

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the chicken thighs and pat dry. Mix 3-4 tablespoons of olive oil with salt, pepper, chicken seasoning, and a finely chopped chili pepper, adding a little garlic from the press if desired. This should produce a creamy, richly flavored sauce. Chop the vegetables and mix them in a bowl with 2-3 tablespoons of olive oil, basil, oregano, garlic cloves, thyme, and the second chili pepper. Either peel the potatoes or just rinse them, cut them into approximately 0.5 cm thick slices, and place them on the bottom of a Roman pot or large casserole dish. Spread the vegetables over the potatoes and place the chicken thighs on top, skin-side up. Cover with a lid or aluminum foil and cook at approximately 180-200°C for about 45 minutes. Then remove the aluminum foil or lid and, if possible, turn on the grill. Brush the thighs again with the seasoning mix and bake for another 15-20 minutes, until the thighs are nicely browned and crispy. Serve with ciabatta bread and a fresh salad.