John Myers
Ingredients for 6 servings:
- 6 chicken thighs with skin
- 3 m.-sized potatoes
- 2 large carrots
- 2 m.-sized onion(s)
- 2 red peppers
- 1 handful of beans, fresh
- 6 garlic cloves
- ½ liter vegetable broth
- Thyme
- some olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes
Leave the chicken thighs whole or separate them into upper and lower legs. Place the whole chicken thighs or parts, skin-side up, in a roasting pan. Cut the vegetables into roughly 2 cm chunks and arrange them, also raw, around the chicken pieces. Season everything well with coarse salt, especially the chicken skin. Sprinkle with dried thyme. Pour in the vegetable stock so that all ingredients are covered by about 1/3. Add more water if necessary. Drizzle the chicken legs with olive oil. Roast in the oven at 210-220°C until the chicken skin is nice and crispy. Roasting time: for the whole thighs, approx. 1 1/4 hours. If the thighs were separated beforehand, approx. 1 hour is sufficient. You can also make this dish using only the smaller chicken drumsticks; in this case, allow 2-3 pieces per person. The roasting time does not change. Serve with fresh baguette for the sauce and potatoes.
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