Nutrition Facts
2 servings
2
Recipe for Roasted Chicken Thighs with Autumn Vegetables
Here is a good recipe for preparing roasted chicken thighs with autumn vegetables. A lot of flavor for this easy-to-make and inexpensive complete dish; add a salad for a bit of freshness.
Ingredients
2 Yellow chicken thigh from the Gascony region.
1 raw red beet
1 orange carrot
1 yellow carrot
6 New potatoes
6 Cherry tomato
1 round turnip
1 parsnip
2 cloves Garlic
4 Olive oil
Thyme, salt, pepper
Directions
1
Peel and cut the carrots, beets, turnip, and parsnip into large pieces.
2
Place them in a large earthenware dish.
3
Add the whole potatoes, cherry tomatoes, crushed garlic cloves, minced shallot, thyme, 3 tablespoons of olive oil, and a little water.
4
Season with salt and pepper and mix everything with your hands. Place it on top of the chicken thighs and drizzle with the remaining oil, salt, and pepper.
5
To finish, bake for about 1 hour and 30 minutes at 180°C, basting frequently with the cooking juices and covering the dish if it browns too quickly.
Ingredients
Ingredients
2 Yellow chicken thigh from the Gascony region.
1 raw red beet
1 orange carrot
1 yellow carrot
6 New potatoes
6 Cherry tomato
1 round turnip
1 parsnip
2 cloves Garlic
4 Olive oil
Thyme, salt, pepper
Directions
Directions
1
Peel and cut the carrots, beets, turnip, and parsnip into large pieces.
2
Place them in a large earthenware dish.
3
Add the whole potatoes, cherry tomatoes, crushed garlic cloves, minced shallot, thyme, 3 tablespoons of olive oil, and a little water.
4
Season with salt and pepper and mix everything with your hands. Place it on top of the chicken thighs and drizzle with the remaining oil, salt, and pepper.
5
To finish, bake for about 1 hour and 30 minutes at 180°C, basting frequently with the cooking juices and covering the dish if it browns too quickly.
Notes
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