Oven Chicken with Vegetables

Ingredients

• 1000 g chicken thighs (4 chicken legs)
• 12 small potatoes
• 8 small onions (or shallots)
• 3 Carrots
• 2 small zucchinis
• 10 g thyme (10 sprigs)
• 3 tbsp olive oil
• 250 ml dry white wine
• Salt
• Pepper
• 12 Cherry tomatoes
• 100 g black olives
• 5 g basil (2 stems)

Instructions

1. 1.

   Rinse and pat dry the chicken thighs. Peel and wash potatoes, peel onions, peel carrots and dice them, rinse zucchinis, wash and cut into thick slices. Wash thyme and shake dry.

2. 2.

   Place prepared vegetables except zucchini and 5 thyme sprigs with chicken thighs in a baking dish, pour wine over, drizzle everything with olive oil. Season with salt and pepper and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35–40 minutes, occasionally spooning liquid over the top (cooking time varies by thigh size and may need adjustment).

3. 3.

   Meanwhile wash and pat dry tomatoes. After baking, add olives and zucchini to the chicken thighs and bake another 10 minutes. Wash basil, shake dry and pluck leaves.

4. 4.

   Remove chicken from oven and serve sprinkled with thyme and basil.