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Chicken thighs with root vegetables

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Ingredients for 5 servings:

  • 5 chicken legs
  • 5 carrots
  • 2 kohlrabi
  • 4 potatoes
  • 1 stalk(s) leek
  • 1 handful of oregano, fresh
  • 125 ml water
  • olive oil
  • salt and pepper
  • Paprika powder, sweet

Instructions

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

Split the chicken thighs at the joint and season with salt, pepper, and paprika. Brown them in an ovenproof pan in olive oil. Then remove and keep warm. Clean all the vegetables and dice them roughly. Brown them in the pan. Season with salt and pepper and add the chopped oregano. Pour in the water. Place the chicken pieces on top and finish cooking in the oven at 175 degrees Celsius for about 25 minutes.

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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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