Chicken Thighs with Rosemary and Vegetables

Delicious chicken thighs with refreshing vegetables from the home oven make a perfect meal.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

Marinade

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 2 spoons Juice, lemon

  • 1 teaspoon Spices, paprika

  • 4 spoon Oil, olive

  • 4 pieces Meat, chicken, thighs

  • 5 pieces Potatoes, white

  • 1 piece Bell pepper, red, fresh

  • 1 piece Small pumpkins

  • 4 twig Rosemary, fresh

  • 2 spoons Oil, olive

  • 1 pinch Salt, table

Steps

  1. Wash and dry the chicken thighs. Cut the lemon in half and zest one half. In a bowl, mix the marinade ingredients and add 2 tablespoons of olive oil. Dip the thighs into the marinade and mix well to ensure the marinade evenly coats the meat.

  2. Wash and dry the vegetables with a paper towel. Peel the potatoes and cut them into chunks, remove the seeds from the bell pepper and slice it into strips or larger cubes, and cut the zucchini into 1 cm thick rounds. Preheat the oven to 180 degrees Celsius.

  3. Grease a baking dish with two tablespoons of oil and place the marinated thighs in it. Scrape the remaining marinade from the bowl onto the thighs and add a sprig of rosemary to each thigh. Bake for 20 minutes, then open the oven and arrange all the vegetables in the dish. Drizzle the vegetables with two tablespoons of olive oil and season with salt. Turn the thighs over and bake for another 20 minutes. Remove the roasted vegetables and meat from the oven, arrange on plates, and serve.

Nutrition Information (Per 100g)

  • Calories: 129.64 kcal
  • Fat: 7.5 g
    • Saturated Fat: 1.5 g
  • Carbohydrates: 8.64 g
    • Sugars: 0.72 g
  • Protein: 5.59 g
  • Fiber: 1.29 g

Advice

If desired, you can also place sprigs of thyme or oregano on the chicken.