Juicy Chicken Thighs with Potatoes and Vegetables

This Mediterranean chicken dish from the Dutch Oven is perfect for outdoor cooking. Juicy chicken thighs are slowly cooked together with potatoes, bell peppers, onions, and aromatic herbs.

The dish can be easily prepared the day before, allowing the spices to infuse into the meat. The Dutch Oven then creates a particularly aromatic and hearty stew.

Ingredients (for approx. 4–5 people)

5–6 chicken thighs

6 medium potatoes

2 bell peppers

2 onions

14–16 cherry tomatoes

1 large organic lemon

6 tbsp olive oil

6–8 sprigs of rosemary

Spices for the chicken

1 tsp paprika powder (sweet)
½ tsp garlic powder or 1 fresh garlic clove
½ tsp dried oregano
1 tsp salt
½ tsp black pepper

Coarse salt for the vegetables

Preparation (optional the day before)

Rub the chicken thighs with olive oil, paprika powder, garlic, oregano, salt, and pepper.

Cover and marinate overnight in the refrigerator for the spices to fully infuse.

Instructions

1. Prepare vegetables

Peel and quarter the potatoes.

Cut the bell peppers into coarse pieces.

Peel the onions and cut them into wedges.

Wash the cherry tomatoes.

Mix everything in a bowl with a little olive oil.

2. Fill Dutch Oven

Spread the vegetables evenly on the bottom of the Dutch Oven.

Season with some coarse salt.

Cut the lemon into wedges and distribute them along with the rosemary sprigs over the vegetables.

Place the marinated chicken thighs on top.

3. Cook in the Dutch Oven

Heat the Dutch Oven with 8–10 briquettes under the pot and 12–14 briquettes on the lid.

Cook the dish for approximately 60 minutes with the lid closed.

4. Crisp up the chicken

For crispy skin, leave the lid slightly open for the last 15–20 minutes or briefly add more top heat.

5. Serve

Serve the chicken directly from the Dutch Oven with the vegetables.

Great with:

• fresh bread
• baguette
• a green salad

 Photos and recipe tip: Dana Holz (product tester)