John Myers
Ingredients for 4 servings:
- 4 large chicken thighs
- 2 lemons
- 4 sprigs rosemary
- some thyme stalks
- 3 onions
- 8 potatoes, young potatoes also unpeeled
- Salt
- Pepper, from the mill
- 1 red bell pepper(s), cut into larger strips
- olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
Meat, potatoes, bell pepper, without paprika powder – all on one tray
Oil a deep baking tray. Wash and dry the chicken thighs, brush them lightly with oil, then season generously with salt and pepper and place them on the tray. Slice the lemon and place two slices on each thigh, then spread the rest on the tray. Wash and halve the potatoes. Quarter the onions. Place both on the tray between the chicken thighs and lightly oil them. Wash the rosemary and thyme and place half of the sprigs under the thighs, spreading the other half on the tray. Roast in the oven at 160°C (convection oven) for 30 minutes, then add the lightly oiled bell pepper, increase the temperature to 175°C (circulating air), and roast for another 15 minutes. You may want to turn on the grill or use the top heat towards the end of the cooking time to ensure the thighs continue to brown. Tip: I insert a meat thermometer into a chicken thigh to be on the safe side. The internal temperature should be 90°C (194°F). Named after St. Tropez, because that’s where I first ate it.
Facebook Comments