Spicy Chicken Thighs with Vegetables

1. 

chicken drumsticks • ground red paprika 1 tsp • ground red hot paprika 1 tsp • ground garlic 1 tsp • olive oil 6.75 tbsp (100 ml)

Wash chicken thighs, sprinkle them with seasoning, put them into the bowl, pour in oil and let them rest in the refrigerator 12 hours.

2. 

onion 5.25 oz (150 g)

Peel onion, chop it and put into deep pan.

3. 

carrots 7 oz (200 g) • kohlrabi 8.75 oz (250 g)

Peel carrot and kohlrabi, wash them, cut into thin rounds and slices. Place them on the onion.

4. 

zucchini 8.75 oz (250 g)

Wash zucchini and cut it into rounds. Place them on the kohlrabi with carrot.

5. 

eggplant 14 oz (400 g)

At the end lay slices of washed eggplant.

6. 

salt 1.5 tsp

Place the thighs on the vegetables, season them with salt and pour in oil from marinade. Do not pour water in, vegetables draw out enough water.

7. 

Roast covered for 45 minutes at 390°F (200°C), then uncover and roast for 15 more minutes.