Portuguese chicken thighs with peppers

Ingredients for 4 servings:

• 4 large chicken thighs with back piece
• 1 tbsp sea salt
• 1 tsp paprika powder, smoked, mild
• 1 tbsp garlic powder
• 1 large carrot(s)
• 1 large bell pepper(s), green
• 1 large onion(s)
• 1 leek(s)
• 5 garlic cloves
• 1 tbsp thyme
• 1 lemon(s), juice
• ½ jar white wine
• ½ jar water
• 1 tsp black pepper, from the mill
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Sautéed potatoes with peppers

Preheat the oven to 180°C (top/bottom heat). Separate the chicken thighs into individual pieces and season with garlic powder, sea salt, and smoked paprika powder. Set aside. Cut the cleaned and washed carrot, bell pepper, and leek into approximately 2 cm pieces. Roughly chop the onion. Crush the garlic cloves with a knife. Brush a large baking dish with a little olive oil. Mix the chopped vegetables with the onion, garlic, thyme, and a little olive oil, then place in the dish and spread evenly. Season with a little salt. Place the cut-up chicken thighs on top of the vegetables. Drizzle with the lemon juice and a little olive oil. Fill the baking dish with the wine and water. Bake in the preheated oven on the middle rack for about 60 minutes. Baste the chicken occasionally with the cooking juices. Turn the chicken pieces over after 30 minutes to ensure even cooking. When the chicken is cooked through, remove it from the pan and let it rest, covered. Serve with baked potatoes and bread to mop up the sauce.