Chicken thighs with vegetables and potatoes in the oven

Ingredients for 4 servings:

• 4 chicken legs
• 1 clove(s) garlic
• 1 onion(s)
• 6 carrots
• 6 potatoes
• 4 tbsp oil, neutral
• 1 tbsp, heaped paprika powder
• 1 pinch of nutmeg
• 1 tsp, heaped salt
• 3 bell peppers, colored
• 1 rosemary sprig(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

A full meal on a baking tray

Clean and wash the chicken thighs. Peel, wash, and chop the vegetables and potatoes. Dice the potatoes, slice the carrots, finely strip the onions, and dice the bell peppers. Peel and slice the garlic. Place the oil and all the spices (except the rosemary sprig) in a small bowl and mix everything together well. Place the vegetables and rosemary sprig on a baking tray, then add a little of the seasoned oil and garlic and mix everything well. Place the chicken thighs on top and brush them all over with the seasoned oil and the remaining garlic. Bake in a preheated oven at 190-200°C (top and bottom heat) (convection not suitable) for 1 hour. Turn the vegetables over occasionally. Serve with lettuce.