Recipe
Roasted chicken thighs and summer vegetables with sesame and paprika
195 min
Calories 712 kcal
*Calories are for one serving.
Ingredients (4 servings)
| Chicken thighs | 4 |
|---|---|
| Fennel | 300g (1 medium bulb) |
| Cherry tomatoes | 200g |
| Zucchinis | 2 |
| Bell pepper | 1 |
| Eggplant | 1 |
| Onion | 1 |
| Lemon | 1 |
| Kadoya roasted sesame oil | 2 tablespoons |
| Paprika | 1 tablespoon |
| Provence herbs | 1 tablespoon |
| Salt and pepper |
Directions (195 min)
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Squeeze lemon, mix juice with sesame oil and paprika.
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Place the chicken thighs in a dish and pour the marinade over them. Soak the chicken well and set aside in a cool place for at least 2 hours (the day before is fine for the next day).
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Preheat oven to 180°c fan oven.
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Peel and chop the onion.
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Rinse vegetables.
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Remove stalks from eggplant and bell pepper. Remove seeds from bell pepper.
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Cut fennel into large quarters, zucchini into slices, eggplant and bell pepper into chunks.
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Place onions and vegetables in a baking dish, season with salt and pepper.
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Add the chicken and marinade.
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Bake for 1 hour.
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