Chicken Thighs with Zucchini

Ingredients

• 4 large chicken thighs
• Salt
• black pepper (ground)
• 1 tsp dried herbs de Provence
• 5 tbsp olive oil
• 500 g zucchini
• 3 ripe tomatoes
• 1 onion
• 1 Garlic clove
• 100 ml Vegetable broth
• 1 flatbread

Instructions

1. 1.

   Season the chicken thighs with pepper, salt and herbs. In a roasting pan, brown them in 2 tbsp hot oil on all sides, then transfer to a preheated oven at 200°C (middle rack) and roast for about 30 minutes until crispy.

2. 2.

   Clean, wash and halve the zucchini lengthwise, then slice into rounds. Wash tomatoes and cut into wedges. Peel onion and garlic, finely dice them. Heat remaining oil in a pot, sauté onion and garlic. Add zucchini and broth, simmer for about 3 minutes, then add tomatoes and reheat. Season vegetables with salt and pepper to taste.

3. 3.

   Serve the roasted chicken thighs with zucchini on plates, garnish with fresh herbs if desired, accompanied by flatbread.