Baked Chicken Thighs with Potatoes and Carrots
Bone-in chicken thighs roasted on a bed of potatoes, carrots and onions with garlic and paprika. Everything cooks in one dish, with crisp skin and tender vegetables.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 200°C (400°F).
2. Peel the potatoes and carrots and cut them into 3-cm chunks. Cut the onions into wedges and crush the garlic cloves.
3. Toss the potatoes, carrots, onions and garlic in a large baking dish with half of the olive oil, 1 teaspoon of the paprika, and a generous pinch of salt and pepper.
4. Pat the chicken thighs dry and rub them with the remaining oil, remaining paprika, salt and pepper.
5. Nestle the thighs skin side up on top of the vegetables, leaving a little space between the pieces.
6. Roast for 45-50 minutes, until the skin is golden and crisp, the juices run clear and the vegetables are tender.
7. Rest for 5 minutes, spooning the pan juices over the vegetables before serving.
8 bone-in chicken thighs (about 100 g each)
600 g potatoes
3 carrots
2 onions
4 cloves garlic
3 tbsp olive oil
2 tsp paprika
salt
black pepper
30
35
35
45
40
60
