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Chicken pan with vegetables

updated

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Ingredients for 4 servings:

  • 1 kg chicken thighs
  • 2 carrots
  • 2 potatoes
  • 1 large bell pepper(s)
  • 100 ml vegetable stock
  • olive oil
  • Spice mix (fried chicken seasoning salt)
  • salt and pepper
  • Paprika powder, sweet and hot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the chicken thighs in a roasting pan or large casserole dish and sprinkle generously with seasoning salt. Season with pepper and paprika. If the roast chicken seasoning isn’t salty enough, you can add regular salt. Wash, peel, and quarter the carrots and potatoes. Wash and trim the bell peppers and cut them into larger strips. Arrange the vegetables in the roasting pan next to the thighs. Then dip a brush in oil and use it to evenly distribute the seasoning over the chicken and vegetables. Finally, pour in the vegetable stock. Roast in a preheated oven at 175°C for about 45 minutes, until the thigh skin is nicely browned.

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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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