INGREDIENTS:
- 4 chicken legs (approx. 1.2 kg)
- 5 tbsp olive oil
- 1 tsp paprika powder (hot)
- a bit of salt
- some freshly ground pepper
- 2 red onions
- 1 clove of garlic
- a few sprigs of rosemary
- a few sprigs of thyme
- 800 g new potatoes
- 2 zucchini (approx. 300 g)
- 2 peppers (approx. 400 g)
- 4 carrots (approx. 240 g)
- 150 g cherry tomatoes
- 1 organic lemon
- 100 ml dry white wine
- 200 ml chicken stock
PREPARATION:
STEP 1
Rub a large oven dish (30 x 40 cm) with a little olive oil. Pat the chicken thighs dry with kitchen paper. Marinate with olive oil, paprika powder, salt and pepper.
STEP 2
Peel the onions and garlic and cut the onions into wedges. Wash the rosemary and thyme, drain, pluck the needles/leaves from the stem, chop finely with the garlic and mix with the remaining olive oil.
STEP 3
Wash and drain potatoes, vegetables and lemon. Halve the potatoes, clean the zucchini and peppers. Cut the zucchini into 1 cm thick slices and the peppers into strips.
STEP 4
Preheat the oven to 200 degrees top and bottom heat (fan oven: 180 degrees). Peel the carrots and cut into 0.5 cm thick slices. Put the potatoes, zucchini, peppers, carrots and onions in the oven dish, marinate with salt and 4 tablespoons of the rosemary-thyme-garlic oil.
STEP 5
Cut the lemon into slices and spread over the vegetables with the chicken legs. Pour in white wine and chicken stock and bake in the preheated oven on the middle rack for about 45 minutes.
STEP 6
Marinate the cherry tomatoes with the remaining herb oil, place them in the oven dish 10 minutes before the end of the cooking time and bake them. Season the oven chicken with salt and pepper and serve sprinkled with fresh herbs if desired.