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Baked potatoes with chicken thighs and cucumber-radish salad

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Ingredients for 4 servings:

  • 8 large potatoes
  • 4 chicken thighs, seasoned or season yourself
  • some oil for the potato slices
  • salt and pepper
  • Rosemary, to taste
  • 1 bunch of radishes
  • 1 small cucumber(s)
  • n. B. Spring onion(s), cut into rings
  • 1 cup sour cream
  • some dill
  • Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel and slice the potatoes, toss with oil, and season with salt, pepper, and rosemary. Then spread them on a baking sheet and place the seasoned chicken thighs on top. Then cook in a preheated oven at 200°C (convection oven) for about 50-60 minutes. Stir occasionally. Meanwhile, prepare the salad. Thinly slice the radishes and cucumbers. Season with dill, salt, and sugar. Mix in the sour cream, and if you like, you can also stir in some spring onion rings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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