Vegetable Chicken on Sheet Pan with Avocado

Ingredients

• 1 kg chicken thighs (8 chicken thighs at 125 g each)
• Salt
• Pepper
• 200 g mini corn cobs
• 3 red bell peppers
• 600 g small waxy potatoes (e.g., triplets)
• 2 onions
• 2 corn cobs (without husks and silk)
• 10 g parsley (0.5 bunch)
• 3 tbsp olive oil
• 1 Avocado

Instructions

1. 1.

   Wash chicken thighs, pat dry and cut through the joint. Season with salt and pepper. Wash mini corn cobs. Halve bell peppers, remove seeds, wash and slice into strips. Wash potatoes thoroughly and quarter them. Peel onions and cut into thin slivers. Cut kernels off the corn cobs. Wash parsley, pat dry and chop.

2. 2.

   Mix corn cobs, bell peppers, onions, potatoes, corn kernels and parsley on a baking sheet with oil, salt and pepper. Distribute chicken over the vegetables and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30 minutes.

3. 3.

   Meanwhile halve avocado, remove pit, scoop flesh from shell and cube it. After 30 minutes stir into the vegetables and continue baking for another 10 minutes. Remove from oven and serve.