Chicken Thighs with Bell Pepper Vegetables

Ingredients

• 4 chicken thighs
• 3 tbsp Soy sauce
• 1 tbsp honey
• 2 red bell peppers
• 2 yellow bell peppers
• 2 onions
• 1 tbsp Olive Oil
• 800 g pizza tomatoes (2 cans)
• 3 sprigs thyme
• Salt
• black pepper

Instructions

1. 1.

   Preheat the oven to 200°C. Wash and pat dry the chicken thighs, place them in a baking dish. Mix soy sauce and honey, coat the thighs with it, and bake in the hot oven (convection 180 °C, gas level 3‑4) on the middle rack for 40 minutes until golden brown.

2. 2.

   Clean, wash, and quarter the bell peppers. Cut the quarters into strips about 2 cm wide. Peel, halve, and slice the onions.

3. 3.

   Heat oil in a pot and sauté the onions until translucent. Add the pepper pieces and pizza tomatoes. Wash and shake off thyme leaves. Season the vegetables with salt and pepper. Add thyme and simmer uncovered over medium heat for 20 minutes.

4. 4.

   Place the finished chicken thighs on top of the vegetables, cover, and let them steam together for another 10 minutes. Remove the thyme sprigs.