Baked Chicken Thighs on Potatoes and Grapes

Ingredients

• 2 cloves garlic
• 1 red chili pepper
• 0.5 lemon (juice)
• 5 tbsp olive oil
• Pepper (freshly ground)
• 4 large chicken thighs
• 800 g waxy potatoes
• 1 onion
• 400 g seedless grapes (red and white)
• Salt
• 350 ml dry white wine (or poultry broth)
• 1 tsp Pink peppercorns

Instructions

1. 1.

   Peel the garlic and slice into thin wedges. Wash, trim, and cut the chili peppers into rings. Mix both with lemon juice, 3-4 tbsp oil, and pepper. Rinse the chicken thighs, pat dry, and coat with the mixture. Cover and refrigerate overnight.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Peel the potatoes, slice, rinse, and pat dry. Peel the onion, halve, and cut into strips. Drain the grapes and combine them with potato slices and onion strips in a roasting dish. Drizzle with remaining oil and season with salt and pepper. Add some wine and place the chicken thighs on top. Pour the remaining marinade over them and season again. Roast in the oven for about 35 minutes until golden brown, adding more wine as needed. Taste before serving and sprinkle with pink peppercorns.