Baked Chicken with Vegetables

1: Prepare the chicken by cutting the chicken thighs in half and removing the skin. Make deep cuts and set aside.

2: Make the marinade by whisking together the oil, yogurt, sour cream, lemon juice, paprika, garlic powder, salt, and black pepper in a bowl.

3: Marinate the chicken by placing it in the marinade, ensuring it’s fully coated. Cover and refrigerate for 2-3 hours.

4: Prepare the vegetables by removing the chicken from the marinade and adding the chopped vegetables to the marinade, mixing well.

5: Assemble and bake by pouring the vegetable mixture into a baking dish, arranging the chicken on top, and covering with parchment paper. Bake in a preheated oven at 220-230°C (425-445°F) for 40 minutes with the parchment paper on. Remove the paper and bake for an additional 30-35 minutes.

6: Check the dish to see if cooking time may vary depending on your oven, and if needed, cook for a bit longer. Serve hot and enjoy!