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Ingredients (4 servings)
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800 g Maishendl Oberkeulen
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400 g Zucchini
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3 Stk. Spitzpaprika
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1 Stk. Bio Zitrone
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Olivenöl, Salz, Pfeffer, Paprikapulver
Preparation
- Preheat the oven to 200 degrees top and bottom heat. Pat the corn-fed chicken thighs dry and rub generously with salt, pepper, and paprika powder.
- Wash and clean the zucchini and pointed peppers, then cut them into bite-sized pieces. Wash the lemon in hot water and cut into wedges.
- Spread the prepared vegetables and lemon wedges on a baking sheet, drizzle with a little olive oil, and season with salt.
- Place the chicken thighs skin-side up on top of the vegetables and bake in the hot oven for about 35 to 40 minutes until crispy.
