Chicken thighs on vegetables from the oven

Ingredients for 4 servings:

• 4 chicken legs
• 1 kg vegetables (small potatoes, carrots, zucchini, peppers, mushrooms …)
• 2 m.-sized onion(s)
• 1 tsp sweet paprika powder
• 1 tsp coriander powder
• 2 rosemary sprigs, fresh
• 2 garlic cloves
• 1 ½ tsp salt
• 1 tsp black pepper from the mill
• 7 tbsp olive oil
• 2 tbsp honey
• 2 tbsp mustard, medium hot

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

simple, quick and delicious

Scrub the potatoes thoroughly with their skins on and halve or quarter them, depending on their size. Cut the carrots and zucchini into 1 cm thick slices, the peppers into bite-sized pieces, and the onions into thin strips. Split the chicken thighs in half at the joint. Place everything in a large bowl. Strip the rosemary needles from the stalks and finely chop them together with the garlic. Mix with paprika, coriander, salt, pepper, and olive oil to form a paste. Mix the spice paste well with the vegetables and chicken thighs. Spread everything on a baking tray, placing the chicken thighs on top of the vegetables. Place the baking tray on the second rack from the bottom in an oven preheated to 220°C (top/bottom heat, fan: 200°C). Cook everything for 40 minutes. Mix the honey with the mustard. After about 15 minutes and 30 minutes of baking, brush the meat with the honey-mustard mixture.