Chicken with vegetables in a baking dish
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 627, total fat 41 G., saturated fats 10 G., proteins 35 G., carbohydrates 29 G., fiber 6 G., cholesterol 189 mg, sodium 859 mg, sugar 4 G.
Calories 627, total fat 41 G., saturated fats 10 G., proteins 35 G., carbohydrates 29 G., fiber 6 G., cholesterol 189 mg, sodium 859 mg, sugar 4 G.
Chicken thighs are baked in a pan directly on a mixture of potatoes, parsnips, and onions, ready to be served immediately with a side dish. This method not only saves time and minimizes dirty dishes, but also makes the vegetables especially delicious. The potatoes, infused with chicken fat, are simply delicious!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 chicken thighs with skin and bones
- 1/4 cup olive oil
- 450 g new potatoes, peeled and cut into 2.5 cm pieces.
- 10 cloves of garlic
- 10 pearl onions
- 7 sprigs fresh thyme, leaves picked + 6 whole sprigs
- 2 parsnips, peeled and cut into 2.5cm pieces
- 1 lemon, thinly sliced
- Salt and ground black pepper
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Sprinkle chicken thighs on both sides with 1 teaspoon coarse salt and 0.5 teaspoon black pepper.
- Heat olive oil in a metal baking dish on the stovetop over medium-high heat. Place the chicken skin-side down and cook until golden brown, 4–5 minutes; transfer to a plate.
- Add the potatoes, garlic, onion, thyme, parsnips, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper to the pan; stir. Cook until the vegetables are heated through and coated with oil, 2 minutes.
- Place the chicken, skin side up, on top of the vegetables. Top with lemon wedges and thyme sprigs. Bake until the chicken is cooked through and the potatoes are tender, 35–40 minutes.
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