Roasted Chicken Thighs with Vegetables

Ingredients

• 4 chicken thighs
• 2 Zucchini
• 2 yellow bell peppers
• 2 red bell peppers
• 200 g Green beans
• 2 Garlic cloves
• 200 ml vegetable stock
• 1 sprig rosemary
• 4 sprigs marjoram
• 1 tbsp honey
• 1 tbsp vinegar
• 1 tsp paprika powder
• 1 tbsp chili sauce
• 4 tbsp olive oil
• Salt
• freshly ground pepper

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with fan and top heat.

2. 2.

   Wash and pat dry the chicken thighs. Wash, trim and slice the zucchini. Wash, halve, deseed and roughly cube the bell peppers. Wash and trim the green beans. Peel and halve the garlic cloves.

3. 3.

   Mix honey, vinegar, paprika powder, chili sauce, salt and pepper with 2 tbsp oil and coat the chicken thighs evenly.

4. 4.

   Place zucchini, bell pepper cubes, green beans and garlic with herbs in a roasting pan. Season with salt and pepper, then pour over the vegetable stock. Drizzle remaining oil on top and lay the thighs over the vegetables. Roast in the preheated oven for 30-40 minutes until golden brown, turning the thighs and stirring the vegetables occasionally. If the liquid reduces too much, add water tablespoon by tablespoon.