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IT

Herb-crusted chicken thighs with vegetables

Skinless chicken with an herb crust, baked on a tray with peppers and zucchini.

  • 45 min
  • 1 serving
  • Italian cuisine
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Herb-crusted chicken thighs with vegetables

Per serving

Calories
432 kcal
Protein
41.2 g
Carbohydrates
26.5 g
Fat
18.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Skinless chicken thighs180 g
  • Bell peppers1
  • Zucchini150 g
  • Breadcrumbs15 g
  • Mustard1 teaspoon
  • Extra virgin olive oil2 teaspoons
  • Rosemary2 g
  • Thyme2 g
  • Saltto taste

Contains: gluten, mustard,

In season: June – September

Method

  1. Preheat the oven to 200 °C (conventional). Wash the pepper, remove the stalk, seeds and membranes and cut it into strips about 3 cm wide; wash, trim and chop the courgettes into chunks.
  2. Toss the pepper and courgettes with half the oil and a pinch of salt and spread them in a tray lined with baking paper.
  3. Finely chop the rosemary and thyme and mix them with the breadcrumbs and a pinch of salt.
  4. Pat the chicken thighs dry with kitchen paper, brush them with the mustard and coat them in the herb breadcrumbs, pressing so it sticks.
  5. Place the chicken among the vegetables and drizzle it with the remaining oil.
  6. Bake at 200 °C for 35 minutes, until the crust is golden and the juices run clear when the meat is pierced near the bone.

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