Oven-baked chicken with vegetables

Ingredients for 4 servings:

• 4 chicken thighs, fresh or frozen
• 5 potatoes
• 5 carrots
• 2 clove(s) garlic, coarsely chopped
• 1 onion(s)
• 100 ml olive oil
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp salt
• 1 tsp thyme
• 3 clove(s) garlic, squeezed

Instructions

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

quick recipe with chicken thighs on carrots and potatoes

Peel and dice the potatoes and carrots. Peel and halve the onion, finely dice one half, and slice the other into rings. Add it to the diced potatoes and carrots along with 2 roughly chopped garlic cloves. Then mix a marinade of oil, paprika, salt, thyme, and crushed garlic. Brush the chicken thighs with this (very important: make sure to also get some of the marinade under the skin!). Pour the remaining marinade, except for 1-2 teaspoons, over the potato and carrot mixture and mix well, seasoning with salt if necessary. Transfer the vegetable mixture to a large casserole dish, place the chicken thighs on top, and bake at 200°C for 60-70 minutes. Brush with the remaining marinade if necessary. About halfway through the baking time, I turn the thighs over and let them brown on the underside for a few minutes. This is to ensure the skin crisps up, but be sure to turn them over again a few minutes before the end of the cooking time. The vegetables and meat become very aromatic when baked together, and after the chopping, the whole thing cooks itself. The recipe can certainly be adapted with other vegetables (zucchini, peppers, etc.) or other spices.