Farmer's pan with chicken

Ingredients for 3 servings:

• 3 chicken thighs with breast portion
• 3 m.-sized potatoes
• 3 m.-large carrot(s)
• 3 shallots
• 1 stalk(s) leek
• ¼ celery
• 1 kohlrabi
• 1 cup peas, frozen
• 1 cup frozen green beans
• salt and pepper
• Paprika powder
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Oven-baked chicken thighs with garden vegetables

Wash the thighs, pat dry, and season with pepper, salt, and paprika. Place them on a baking sheet greased with olive oil. Peel, quarter, and slice the carrots. Peel, halve, and strip the kohlrabi. Peel and slice the potatoes and celery. Peel and quarter the shallots. Peel the leek and slice into rings. Arrange everything on the baking sheet around the chicken thighs. Sprinkle lightly with pepper and salt and drizzle with a little more olive oil and half a cup of water. Preheat the oven to 180°C and place the baking sheet in the oven. After about 20 minutes, stir the vegetables and add the beans and peas. Let it simmer for another 20 minutes, and you’ve got a stunning meal!