Chicken thighs with potato and vegetable pan

Ingredients for 4 servings:

• 4 chicken legs
• 1 kg potatoes, new
• 2 onions
• ½ bunch of spring onions
• 1 tomato(s)
• 1 zucchini
• 2 bell peppers, red
• 3 garlic cloves
• 2 sprigs rosemary
• 1 sprig(s) of thyme
• 3 tbsp olive oil
• Salt, coarse and freshly ground pepper
• 80 g herb butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

rich in vitamins and easy to prepare

Place 2 tablespoons of olive oil, rosemary, thyme, 1 clove of garlic, salt, pepper, and the chicken thighs in a freezer bag, seal, and let it rest for a while. Preheat the oven to 180°C (electric stovetop) or 160°C (fan oven). Wash the potatoes and tomatoes thoroughly and halve them. Clean the peppers and cut into large cubes. Peel and quarter the onions and garlic. Spread the potatoes, peppers, onions, and garlic on a lightly oiled (1 tablespoon) roasting pan. Season with salt and pepper and place on the second rack from the bottom of the oven. Place the thighs on the grill rack and slide them over the potatoes. Roast for 1 hour. Melt the herb butter and slice the zucchini thickly. After about 30 minutes of roasting, brush the thighs frequently with the herb butter and add the zucchini to the potatoes, adding the spring onions during the last 5 minutes. This is a dish I like to make when we have guests because I have time for my guests and am not in the kitchen.