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Roasted Chicken Thighs With Pasta And Vegetables

By chef Leonhard Wenzel

Roasted chicken thighs with pasta and vegetables πŸ—πŸ A hearty, simple lunch or dinner for the whole family that is easy to prepare for everyday meals.

50 min
Easy

10 min prep Β· 40 min cook

Roasted Chicken Thighs With Pasta And Vegetables
950 kcal Β· per serving
Protein 50g Carbs 90g Fat 45g
Ingredients

What you will need

7 items Β· serves 1
  • Whole Chicken Legs 1 pcs
  • BBQ spices 0.5 tsp
  • Olive Oil 0.5 tbsp
  • Penne 125 g
  • Frozen broccoli 50 g
  • Green Peas 50 g
  • Water 100 ml

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Method

Steps to cook

6 steps Β· 40 min cook

  1. Preparation Of Ingredients. Prepare all ingredients and preheat the oven to 200 °C (top/bottom heat). Prepare a baking sheet or baking dish. ✨

  2. Marinating And Preparing Chicken Thighs. Pat the chicken thighs dry with paper towels. Place them in a baking dish, sprinkle with grilling seasoning on all sides and coat with oil.

  3. Roasting Chicken Thighs. Place the chicken thighs skin-side up, add a little water and roast in the preheated oven at 200 Β°C for about 35-45 minutes, until golden and cooked through.

  4. Cooking Pasta. Cook penne in salted boiling water according to package instructions, usually about 10-12 minutes until al dente.

  5. Preparation And Cooking Of Vegetables. Divide broccoli into florets and simmer in salted water over medium heat for about 5-7 minutes until tender. Heat frozen peas over low heat for about 3-5 minutes.

  6. Final Assembly. Mix the cooked penne with broccoli and peas. If desired, add a little of the pan drippings for more intense flavor. Serve the pasta on a plate with the roasted chicken thighs.

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