Roasted chicken thighs on a bed of vegetables

Roast chicken is a dish that is always right. At home we have always accompanied him with a good vegetable bed in which carrots play an essential role. These add a very interesting sweetness to the sauce that I encourage you to try if you are not used to using this ingredient.

The only problem with roast chicken at home is that we all end up fighting over the thighs. Solution? Use only thighs and thighs. You can cook them this way or stew them with artichokes and peas as we recently taught you; both are very complete dishes.

Ingredients

• 4 chicken thighs / drumsticks
• Carrots 4
• 1 cebolla
• 1 green pepper
• 2 sprigs of thyme
• 1 hoja de laurel
• Salt and pepper
• 1/2 lemon
• Extra virgin olive oil
• 1/2 glass of cognac
• 1 large potato

Crafting

We chop the onion, green bell pepper and carrot sliced ​​to create a bed of greens on the baking sheet.

We place the seasoned chicken thighs, and spray everything with a good jet of oil.

Before putting it in the oven, add the bay leaf, the thyme sprigs and half a lemon to the tray.

We bake at 200º about 45 minutes or so (each oven is different). We will turn the chicken after approximately 20 minutes so that it is browned on all its parts. We will take advantage of the moment to sprinkle it with the glass of brandy.

While we peel the potatoes, we cut them into squares and fry in the deep fryer. We add them to the tray a few minutes before removing the chicken from the oven.

We serve the chicken hot, freshly made.

More information - Chicken stew with artichokes and peas

More information about the recipe

Preparation time 5 minutes

Cooking time 45 minutes

Total time 50 minutes

Kilocalories per serving 390