Roasted Chicken Thighs With Potatoes And Salad
By chef Gulasch
Roasted chicken thighs with potatoes and salad ππ₯ A hearty and simple dish perfect for family lunch or dinner.
- 1 h 5 min
- total
- Easy
- level
20 min prep Β· 45 min cook
What you will need
-
Whole Chicken Legs 1 pcs -
Potatoes 250 g -
Vegetable oil 0.5 tbsp -
BBQ spices 0.5 tsp
-
Salad Mix 0.25 pcs -
Yogurt 1 tbsp -
Water 100 ml
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Steps to cook
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Preparation Of Ingredients. Prepare all ingredients and preheat the oven to 200 Β°C (upper/lower heating). Prepare a baking sheet or baking dish β¨
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Preparation Of Chicken Thighs. Pat the chicken thighs dry with paper towels. Place them in the baking pan, season them on all sides with grilling spice and brush with oil.
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Roasting Chicken Thighs. Place the chicken thighs skin-side up. Add a splash of water and roast in the preheated oven at 200 Β°C for approximately 35β45 minutes, until the skin is golden brown and the meat is cooked through.
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Preparation Of Potatoes. Peel the potatoes (or simply wash them thoroughly) and cut them into wedges approximately 1 cm thick.
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Cooking Potatoes. Add the potatoes to boiling salted water on medium to high heat for approximately 15β20 minutes, until they are tender and easily pierced with a fork.
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Preparation Of Salad. Place the salad mix in a bowl and toss it with yogurt. Season to taste with salt and pepper.
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Serving. Serve the roasted thighs with potatoes and salad. Pour the pan juices over the meat or potatoes and serve hot.
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