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Vegetable pan with chicken thighs

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Ingredients for 4 servings:

  • 4 chicken legs
  • 4 bell peppers, red and green
  • 1 zucchini
  • 1 eggplant(s)
  • 2 potatoes, in large pieces
  • 2 large onions
  • Broth (instant)
  • salt and pepper
  • Savory, dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vegetable pan with chicken breast and savory

Peel the potatoes and cut into large chunks. Chop the bell peppers, zucchini, eggplant, and onions. Place everything in a casserole dish, mix, and season with salt and pepper, the instant broth, and the dried savory. Place the seasoned chicken thighs on top. Sprinkle the whole thing with savory again and place it in the oven preheated to 200 degrees Celsius. Turn the chicken thighs over occasionally. I always cook the whole thing according to taste; when the chicken thighs are crispy, the vegetables underneath are also cooked. Don’t omit the savory from this recipe, because that’s what gives it its amazing flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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