Plat
Crispy Oven-Baked Chicken Thighs with Veggies
1 hPour 6Nutri-Score B€€
B
1 h
1 hCrispy Oven-Baked Chicken Thighs with Veggies
ce qu’il vous faut
Ingrédients
bone-in skin-on chicken thighs (patted dry)Viandes6 morceaux
olive oilÉpicerie30 ml
garlic & herb seasoningÉpices12 g- lemon pepperÉpices5 g
paprikaÉpices5 g
green beans (trimmed)Fruits et légumes150 g
onion (small, sliced)Fruits et légumes1 morceau
bell pepper (chopped)Fruits et légumes1 morceau- baby potatoes (halved)Fruits et légumes450 g
chicken brothÉpicerie120 ml- all-purpose flourÉpicerie8 g
salt (to taste)Épices3 g
black pepper (to taste)Épices2 g
par portion
Nutrition
281kcal
- Glucides
- 9 g
- Protéines
- 22 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Plat allant au four
Four
Saladier
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 220 °C (425 °F).
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Serve the chicken and veggies with the pan juices, alongside mashed potatoes, mac & cheese or white rice.
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