Baked Lemon Chicken with Vegetables

Ingredients

• 4 chicken thighs
• 1 EL chili oil
• 1 TL paprika powder (sweet)
• Salt
• Pepper
• 2 EL lemon juice
• 1 lemon (organic)
• 500 g mixed bell peppers
• 3 tomatoes
• 2 onions
• 1 eggplant
• 400 g small potatoes
• 4 garlic cloves (squeezed with skin)
• 4 EL oil
• 100 ml Vegetable broth
• Salt
• Pepper
• 2 EL honey

Instructions

1. 1.

   Mix oil, paprika, salt, pepper and lemon juice; coat chicken thighs and marinate in the fridge for at least 30 minutes.

2. 2.

   Wash, clean and cut vegetables as needed (bell peppers into strips, tomatoes into slices, onions into slivers).

3. 3.

   Salt sliced eggplant, let sit for about 10 minutes, then rinse and pat dry.

4. 4.

   Sauté vegetables briefly in oil, season with salt and pepper, place in a baking dish. Arrange chicken thighs on top. Slice lemon, briefly coat with remaining marinade, and distribute over the chicken and vegetables.

5. 5.

   Pour broth into the dish and bake at 200°C for about 30 minutes. Brush honey 5 minutes before finishing, then serve hot.