Pollo Fino with oven-baked vegetables

Ingredients for 2 servings:

• 2 chicken thighs, boneless (Pollo Fino)
• 350 g potatoes, waxy
• 200 g cherry tomatoes or Roma tomatoes
• 1 bell pepper(s), yellow
• 250 g zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp rapeseed oil
• 2 pinches of herbal salt
• 2 pinches of pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

For the oven-baked vegetables, wash the potatoes, zucchini, and bell pepper. Peel the potatoes and cut into wedges. Clean the bell pepper, remove the seeds, and cut into wedges. Slice the zucchini. Peel the onion and garlic, cut the onion into wedges, and dice the garlic. Place everything in a baking dish with the washed tomatoes. Drizzle with the rapeseed oil, season generously with salt and pepper, and mix well. Preheat the oven to 180 degrees Celsius (convection oven). Pat the Polo Fino dry and season with salt and pepper. Place on top and cook for about 40 to 50 minutes. Turn the Polo Fino skin-side down halfway through. If necessary, use the grill function for the last 5 minutes, or turn the grill function up to a higher setting if there is no grill function. Serve the Polo Fino with the oven-baked vegetables.