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Crispy Oven-Baked Chicken Thighs with Veggies
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Crispy Oven-Baked Chicken Thighs with Veggies

1 Std.Für 6Nutri-Score B€€
von @britscookin21 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • bone-in skin-on chicken thighs (patted dry)Fleisch6 Stücke
  • olive oilVorräte30 ml
  • garlic & herb seasoningGewürze12 g
  • lemon pepperGewürze5 g
  • paprikaGewürze5 g
  • green beans (trimmed)Obst & Gemüse150 g
  • onion (small, sliced)Obst & Gemüse1 Stück
  • bell pepper (chopped)Obst & Gemüse1 Stück
  • baby potatoes (halved)Obst & Gemüse450 g
  • chicken brothVorräte120 ml
  • all-purpose flourVorräte8 g
  • salt (to taste)Gewürze3 g
  • black pepper (to taste)Gewürze2 g

pro Portion

Nährwerte

281kcal

Kohlenhydrate
9 g
Eiweiß
22 g
Fett
18 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Auflaufform
  • Backofen
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Preheat the oven

    • Preheat the oven to 220 °C (425 °F).
    Schritt 1

  2. Season the chicken

    • Pat the chicken thighs dry and drizzle with olive oil.
    • Season generously with garlic & herb seasoning, lemon pepper and paprika, rubbing some underneath the skin.
    Schritt 2

  3. Prepare the veggie base

    • Add the green beans, sliced onion, chopped bell pepper and halved baby potatoes to a baking dish and season with salt and pepper.
    • Pour in the chicken broth and sprinkle the flour over the vegetables, then toss to coat evenly.
    Schritt 3

  4. Assemble and bake

    • Place the seasoned chicken thighs on top of the vegetables, covering as much as possible.
    • Bake uncovered until the chicken is cooked through and the skin is golden.
    Schritt 4

  5. Serve

    • Serve the chicken and veggies with the pan juices, alongside mashed potatoes, mac & cheese or white rice.
    Schritt 5
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