Baked Chicken Thighs with Vegetables and Potatoes
Baked chicken thighs with vegetables and potatoes is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken thighs
- 800 g waxy potatoes
- 2 sprigs Rosemary
- Salt
- Pepper (freshly ground)
- 4 tbsp olive oil
- 2 Zucchini
- 2 red bell peppers
- 200 g Cherry tomatoes
Instructions
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1.
Preheat the oven to 180°C fan. Line a baking tray or dish with parchment paper.
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2.
Wash and pat dry the thighs, then split at the joint. Peel and cut potatoes into wedges. Arrange the chicken parts on the tray. Sprinkle with rosemary leaves, salt, pepper, and drizzle with oil. Bake in the oven for about 20 minutes.
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3.
Meanwhile wash zucchini and halve them crosswise and lengthwise. Wash bell peppers, halve, deseed, and slice into strips. Wash tomatoes. Distribute all vegetables around the thighs and potatoes on the tray, mixing everything together. Season lightly with salt and pepper and bake for an additional 20-25 minutes until cooked through.
