Ingredients (4 servings):
4 chicken thighs
800 g potatoes
1 zucchini
300 g mushrooms
1 handful of cherry tomatoes
1 cup of sour cream
1 cup of natural yogurt
1 pack of chives, frozen
2 cloves of garlic
Olive oil
Paprika powder
Broth, granulated
Salt and pepper
Chicken spice mix
Rosemary
Preparation:
Preheat the oven to 200 degrees.
Wash the chicken thighs and pat dry. Season the thighs generously with chicken spice, paprika and the granulated broth. Be careful not to oil the thighs.
Then peel the potatoes and cut them into bite-sized pieces. Clean the zucchini, wash it, halve it and cut it into slices about 1 cm thick. Clean the mushrooms and halve them if necessary. Wash the tomatoes too and halve them if necessary.
Spread the potatoes in a drip pan and drizzle with olive oil. Then season with salt, pepper and rosemary.
Place a grill rack over the drip pan and place the chicken thighs on it. Put the drip pan and grill rack in the oven and roast for about 20 minutes. Now the delicious chicken fat drips onto the potatoes, which gives them a really great taste.
Then add the finely chopped vegetables to the pan with the potatoes and put them in the oven for another 15 minutes.
In the meantime, mix the sour cream and yoghurt. Press in the garlic cloves, stir in the chives and season well with salt and pepper.
After about 35 – 40 minutes in the oven, serve the chicken thighs with the oven-baked vegetables and