John Myers
Ingredients for 2 servings:
- 4 large potatoes
- 4 carrots
- 4 tbsp olive oil
- 2 tbsp spice mix for country potatoes or similar
- 4 small chicken thighs (chicken legs), with skin
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
with chicken, potatoes, carrots
Peel the carrots and potatoes if desired and cut into wedges. Marinate in a bowl with olive oil and the spice mix. I like to use a ready-made one for country potatoes or salt, pepper, and paprika. Arrange everything loosely on a baking sheet lined with baking paper. Don’t layer them, otherwise it won’t cook well or will be uncrunchy. Season the chicken thighs and place them on top. Bake on the middle rack at around 180°C (top and bottom heat) for around 30-45 minutes. Turn and stir occasionally to ensure they crisp up. Then place the whole tray on the TV stand, lay out some napkins, and let’s get started with the finger food… Don’t forget to put film in it! Tip: Use vegetables you like: they shouldn’t be too juicy. I like to use carrots and potatoes. You can, of course, use other meats, but then you have to be careful that they don’t dry out. I’ve had good experiences with my combination.
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