Roasted chicken thighs and summer vegetables with sesame and paprika
Cooking time
195 minutes
Preparation time: 15 minutes / Marinade: 2 hours / Cooking time: 1 hour
Calories
712 Kcal per 1 serving
Ingredients (for 4 servings)
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Chicken thighs
4
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Fennel
300g (1 medium bulb)
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Cherry tomatoes
200g
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Zucchinis
2
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Bell pepper
1
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Eggplant
1
-
Onion
1
-
Lemon
1
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Kadoya roasted sesame oil
2 tablespoons
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Paprika
1 tablespoon
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Provence herbs
1 tablespoon
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Salt and pepper
Directions
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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.
Products used in this recipe
Roasted Sesame Oil
Roasted sesame oil gives rich, flavorful nutty taste to your dishes.
©Stephanie Jouan