Chicken Thighs on Vegetables

Ingredients

• 1 EL olive oil
• 1 TL paprika powder (sweet)
• 1 TL dried oregano
• Salt
• Pepper (freshly ground)
• 4 chicken thigh pieces
• 8 small new potatoes
• 2 red onions
• 2 bell peppers (red and yellow)
• 100 g cherry tomatoes
• 3 Garlic cloves
• 120 g black olives
• 1 EL fresh chopped thyme
• 1 EL fresh chopped rosemary
• olive oil (for greasing the pan)
• 400 g canned diced tomatoes
• 3 EL dry white wine
• 100 g feta cheese
• fresh chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Mix olive oil with paprika, oregano, salt and pepper. Wash and pat dry the chicken pieces, then rub them all over with the mixture. Thoroughly wash the potatoes and cut in halves or quarters depending on size. Peel and quarter the onions. Wash the peppers, halve them, remove seeds and skins, and slice into strips. Wash the tomatoes, drain and halve them. Peel the garlic.

3. 3.

   Place all vegetables, olives and herbs in a greased roasting tin. Spread the diced tomatoes over them, add wine, season with salt and pepper. Mix well and lay the chicken thighs on top. Roast in the oven for about 45 minutes, stirring occasionally and mixing in the crust that forms at the edges.

4. 4.

   Finally remove from the oven, crumble feta over the dish and sprinkle with fresh parsley before serving.