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Pollo fino with oven-baked vegetables

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Ingredients for 2 servings:

  • 4 chicken thighs, boneless
  • 250 g cocktail tomatoes
  • 3 cloves garlic
  • 300 g potatoes
  • 5 stalks of basil
  • 2 tbsp olive oil
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Pat the chicken thighs dry and season with salt and pepper. Wash the tomatoes and basil. Peel the potatoes and cut into wedges. Peel the garlic and halve the cloves. Place the potatoes, garlic, and tomatoes in a baking dish, drizzle with olive oil, season with salt and pepper, roughly tear the basil over the top, and mix everything well. Finally, place the chicken thighs on top and cook everything in a preheated oven at 180°C for about 40 to 50 minutes. If you don’t have fresh basil, add a tablespoon of dried basil to the vegetables and oil.

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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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