Roasted Chicken Thighs and Potatoes
Today, I'm excited to share my go-to recipe for Roasted Chicken Thighs and Potatoes. This dish is all about simplicity and flavor, making it perfect for busy weeknights or lazy weekends. With just a handful of ingredients and minimal prep, you'll be rewarded with a hearty and satisfying meal that's sure to please everyone at the table. So, let's roll up our sleeves, preheat the oven, and get ready to create a culinary masterpiece that's as easy to make as it is enjoyable to eat!
Ingredients
For the Chicken Thighs:
- 7 Chicken Thighs
- 2 tbsp Olive Oil
- 1 tbsp Paprika Powder
- Salt
- Pepper
For the Vegetables:
- 500 g Potatoes
- 3 Onions
- 3 Carrots
- 1 Zucchini
- 1 Head of Garlic
For the Sauce:
- 500 g Sieved Tomatoes
- 200 ml White Wine
- 2 tbsp Olive Oil
- 1 tbsp Italian Herbs
- Grated Peel from a Lemon
- 1 tsp Chili Flakes
- 1 tsp Sugar
- 1 tsp Paprika Powder
- Pepper
- Salt
Instructions
- Preheat the Oven: Preheat your oven to 220°C (425°F).
- Prepare the Vegetables: Wash the potatoes thoroughly and leave them in their skins for added flavor and texture. Peel the carrots and slice them into chunks. Cut the zucchini into thick slices. Cut the onion into large pieces. Cut the potatoes into chunks. Separate the cloves of garlic, but leave them unpeeled.
- Prepare the Sauce:In a mixing bowl, combine the sieved tomatoes, white wine, olive oil, Italian herbs, grated lemon peel, chili flakes, sugar, paprika powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Coat the Vegetables: Place the prepared vegetables in a large roasting pan. Pour the sauce over the vegetables and toss them until they are evenly coated.
- Prepare the Chicken Thighs:In a separate bowl, place the chicken thighs. Add olive oil, paprika powder, salt, and pepper. Massage the chicken thighs with the seasoning until they are well coated.
- Combine Chicken with Vegetables: Arrange the seasoned chicken thighs on top of the vegetables in the roasting pan.
- Roast: Place the roasting pan in the preheated oven and roast for 40-50 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve: Once cooked, remove the pan from the oven. Serve the roasted chicken thighs and vegetables hot, garnished with fresh herbs like parsley or thyme for added flavor and presentation.
Notes
- Garnish the dish with fresh herbs such as parsley, thyme, or rosemary before serving to add freshness and visual appeal.
- Serve the roasted chicken thighs and potatoes with a side salad, crusty bread, or steamed vegetables for a complete meal.
Nutrition
Calories: 460kcal
Tried this recipe?Let us know how it was!