1. Place the washed and dried chicken thighs in a bowl. Add salt, mustard, soy sauce, grated lemon peel and juice of half a lemon. Mix everything well, add rosemary, oregano, cover and leave in the fridge for a few hours.

2. Peel, wash and cut the carrot lengthwise. Wash the young potatoes, cut them and add carrots, salt, oil, chopped thyme and put them in a baking dish. Place the marinated chicken next to the vegetables, sprinkle with oil and bake for 30 minutes at 200 °C. Wash the courgettes and cut them into sticks.

3. Add the salted zucchini to the chicken and vegetables and increase the temperature to 220°C, bake for another 15 minutes. Serve warm with a salad.

Recipe: Darko Debić (@samo_jedan_griz)