Pickled chicken thighs with potatoes from the oven

Ingredients for 4 servings:

• 4 chicken thighs
• 12 small potatoes
• 1 large green bell pepper(s)
• 4 cloves garlic
• 1 tsp, heaped salt
• Paprika powder, sweet
• 1 pinch of chili powder
• 1 pinch(s) cumin
• 100 ml olive oil
• 1 cup yogurt, 10% fat or sour cream
• 2 m.-sized onion(s)
• 2 sprigs of rosemary
• 1 shot of oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

can be prepared quickly and put in the oven later

Wash the bell pepper and cut into large pieces. Peel and crush the garlic. Puree the bell pepper, garlic, 100 ml olive oil, paprika powder, salt, caraway seeds, and chili powder, then stir in the cup of yogurt. Wash and dry the chicken thighs, and cut them into 8 pieces. Toss the chicken pieces with the marinade and marinate in a bowl or bag for at least 1 hour, preferably overnight. Rub a roasting pan with oil, add the peeled, whole potatoes, peel the onion, and slice it over the top. Spread the marinated chicken pieces with the marinade on top and place the 2 rosemary sprigs on top. Bake everything in the oven at 180°C for about 90 minutes. Turn the meat every 30 minutes. Remove the rosemary sprigs. The potatoes are cooked through, the meat is nice and crispy and juicy, and the creamy marinade replaces the sauce.