Servings: 6

Time for preparing: 1 hour 20 minutes

INGREDIENTS:

chicken thighs 6 pcs.

potatoes 700 g

Cherry tomatoes 400 g

garlic 6 teeth

red onion 1 pc.

vegetable oil 4 tablespoons

mustard dijon 2 tbsp.

ground paprika 2 tsp

fresh rosemary (twigs) 4 pcs.

lemon 1 pc.

salt taste

ground black pepper taste

PREPARATION:

Wash the chicken, dry it, rub with salt and pepper. In a bowl, mix half the vegetable oil, mustard, freshly squeezed lemon juice, paprika, salt and pepper. Place the thighs in a bowl of marinade and stir.

Peel the potatoes and cut into slices. If young and medium-sized, then you can not peel, cut into halves or quarters.

Chop the onion. Wash the garlic, but do not peel it. In a baking tray or baking dish, combine potatoes, onions and garlic. Season to taste, pour over the remaining vegetable oil.

Place the chicken and rosemary sprigs on the vegetables and pour over the rest of the marinade. Bake for 30 minutes in the oven at 200 ° C.

Add chopped cherry tomatoes and bake for another 25 minutes until the dish is done. Remove from the oven and serve immediately.