Chicken Thighs and Vegetables Baked in Parchment

Ingredients

• 4 chicken thighs (skinless)
• 2 small zucchini
• 150 g sugar snap peas
• 2 bulbs fennel
• 150 g cherry tomatoes
• Salt
• pepper (ground)
• 0.5 tsp grated thyme
• 0.5 tsp pink peppercorns
• 4 tbsp olive oil
• 1 handful chives

Instructions

1. 1.

   Preheat the oven to 160°C fan. Wash and pat dry the chicken thighs with kitchen paper. Wash, trim and slice the zucchini into thin rounds. Wash and trim the sugar snap peas. Wash the fennel, halve it and separate into individual layers. Wash and halve the cherry tomatoes.

2. 2.

   Season the chicken thighs with salt, pepper and thyme. Lay four large pieces of double-layer parchment or baking paper on a work surface. Distribute the thighs and prepared vegetables on top, season with salt and pepper, sprinkle pink peppercorns and drizzle olive oil over them. Fold the fillings together and bake on a tray in the preheated oven for about 45 minutes.

3. 3.

   Meanwhile wash, pat dry and finely chop the chives. Set aside a few stems for garnish. To serve open the parchment and sprinkle the contents with chives. Garnish with the remaining stems.