AI illustrationChicken thighs and potatoes, one tray
55 min4 portionsone thing to get right
Why it worksThe chicken sits on top of the potatoes, so its fat drips down and roasts them for you.
Ingredients
- 800 g chicken thighs, bone-in
- 1 kg potatoes
- 250 g onions
- 25 ml sunflower oil
- 5 g garlic powder
- 300 g frozen peas
Method
- Heat the oven to 200 °C (fan oven 180 °C). Cut the potatoes into chunks and the onion into quarters.
- On a large oven tray, mix the potatoes and onion with the oil, the garlic powder and 1 teaspoon of salt. Spread them out.
- Put the chicken thighs on top, skin side up, and sprinkle salt on the skin. Roast for 45 minutes without stirring, until there is no pink meat near the bone.
- When the chicken is nearly ready, boil the frozen peas for 3 minutes. Serve everything with the juices from the tray spooned over.
A portion: about 600 kcal · 40 g protein · 56 g carbs · 22 g fat
Raw meat and fish: don't wash them. Use a separate board for them, and wash your hands and the knife afterwards.
