Paprika chicken with pimientos vegetables

Ingredients for 2 servings:

• 2 large chicken thighs, approx. 300 g each
• 200 g roasted peppers (pimientos)
• 2 onions
• 2 garlic cloves
• 4 sprigs of marjoram
• 250 g potatoes, mainly waxy
• 2 tbsp olive oil
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

quick, easy, inexpensive, gluten-free, lactose-free, nut-free

Rinse the chicken thighs, pat dry, and rub with salt, pepper, and paprika. Wash the peppers, leaving the stems on. Peel the onions and garlic. Finely slice the onions and garlic. Chop the marjoram. Peel and roughly dice the potatoes. Preheat the oven to 180°C (top/bottom heat). Heat the oil in an ovenproof pan. Sear the chicken thighs for about 90 seconds on each side, then remove from the pan. Add the other prepared ingredients to the pan. Place the chicken thighs on top. Place the pan in the center of the oven. Cook everything for about 40 minutes. Finally, turn on the grill and briefly grill the chicken thighs. For 2 servings, one serving has 685 kcal.