Pan Of Vegetables with Chicken Thighs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs
- 4 bell peppers, red and green
- 1 zucchini
- 1 eggplant (s)
- 2 potato (s), cut into large pieces
- 2 large onions
- Broth (instant)
- salt and pepper
- Savory, dried
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into large pieces. Cut the paprika, zucchini, aubergine and the vegetable onions into pieces, place everything in a baking dish, mix, season with salt and pepper, the instant stock and the dried savory. Place the seasoned chicken thighs on top.
- Sprinkle the whole thing again with savory and put in the oven preheated to 200 degrees. Turn the chicken loin every now and then. I always let the whole thing fry to the touch, when the chicken loafs are crispy, the vegetables underneath are done too. Don`t leave out the savory in this recipe because that`s exactly what gives it the great taste.
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