Roasted Chicken Thighs with Vegetables
By chef Leonhard Wenzel
Roasted Chicken Thighs with Vegetables ππ₯ A hearty baked dish of potatoes, carrots, peppers, and tomatoes, ideal for a family lunch or Sunday dinner.
- 1 h
- total
- Easy
- level
15 min prep Β· 45 min cook
What you will need
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Whole Chicken Legs 1 pcs -
Potatoes 200 g -
Carrot 1 pcs -
Bell Pepper 0.5 pcs
-
Tomatoes 0.5 pcs -
Vegetable oil 0.5 tbsp -
BBQ spices 0.5 tsp -
Water 100 ml
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Preparing the Ingredients. Prepare all the ingredients and preheat the oven to 200Β°C (top/bottom heat) β¨ Also prepare a baking sheet or a baking dish.
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Cutting the Potatoes. Cut the potatoes into larger cubes or wedges.
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Cutting the Carrots and Peppers. Cut the carrots and peppers into larger pieces.
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Preparing the Vegetables in the Roasting Pan. Place the chopped vegetables and tomatoes into the roasting pan, drizzle with oil, season with salt and pepper, and gently massage so the seasoning and oil are evenly distributed.
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Preparing the Chicken Thighs. Pat the chicken thighs dry with a paper towel, place them in the roasting pan, sprinkle with grill seasoning on all sides, and brush with oil. If preparing fewer portions, you can place the thighs directly into the pan with the vegetables.
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Baking. Add a splash of water and bake in the preheated oven at 200Β°C for about 35β45 minutes (depending on the size of the thighs), until the thighs are golden and cooked through and the vegetables are tender.
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Serving. Let the dish rest for 2β3 minutes before serving, drizzle with the pan juices, and serve directly from the roasting pan π½οΈ
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