Crispy chicken thighs marinated in mayonnaise with oven-baked vegetables

Ingredients for 4 servings:

• 8 thick chicken thighs
• 500 g mayonnaise
• 4 cloves garlic
• ½ lemon(s), juice
• pinch(s) salt and pepper
• 1 pinch(s) of sugar
• 1 large vegetable onion(s)
• 1 kg new potatoes
• n. B. carrot(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Russian cuisine, simple and delicious

Rinse the chicken thighs under cold water and drain. Finely chop the garlic or press it through a garlic press into the mayonnaise. Add the lemon juice, bay leaves, sugar, salt, and pepper. Pat the chicken thighs dry and add them to the marinade. Feel free to massage the marinade under the skin and marinate everything for a good half hour. Wash the new potatoes and carrots thoroughly, but do not peel them. Peel the onion. Halve the potatoes. Cut the carrots into approximately 3 cm long pieces. Slice the onions into half rings. Arrange the onions first, then the potatoes and carrots on a baking sheet. Arrange the chicken thighs on top. Roast in the lower third of the oven at 200°C (top/bottom heat) for approximately 40 minutes. Note: You can let your imagination run wild with the vegetables. Flavored with sweet potatoes, pumpkin, and a vanilla pod, for example, it tastes wonderfully autumnal and exotic.