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Crispy chicken thighs with potatoes and vegetables

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Ingredients for 3 servings:

  • 3 chicken legs
  • 1 small onion(s)
  • 1 tomato(s)
  • 1 bell pepper(s)
  • 5 large potatoes
  • Paprika powder
  • pepper
  • curry powder
  • oil
  • garlic powder
  • Chicken seasoning
  • some white wine
  • some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Pat the chicken thighs dry and place skin-side down in a baking dish. Slice the peppers, tomatoes, and onions and arrange them around the chicken thighs. Peel and slice the potatoes, and arrange them around the chicken. Season everything with the spices. Pour a dash of oil and wine over the chicken thighs, adding a little water to prevent the chicken from drying out. Bake in the oven at 180-200°C (350-400°F). After 40 minutes, turn the chicken thighs, season the skin with a little chicken seasoning, and return to the oven for another 15-20 minutes, until the skin is nice and crispy.

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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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