Skip to content
Menu
Oven-Baked Bone-In Chicken Thighs with Veggies
Plat

Oven-Baked Bone-In Chicken Thighs with Veggies

1 hPour 4Nutri-Score B€€
par @britscookin21 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • bone-in chicken thighs (skin on, patted dry)Viandes6 morceaux
  • olive oil (for drizzling)Épicerie30 ml
  • garlic and herb seasoning blend (divided between chicken and vegetables)Épices12 g
  • lemon pepperÉpices6 g
  • paprikaÉpices5 g
  • red bell pepper (half a pepper, sliced)Fruits et légumes1 morceau
  • green bell pepper (half a pepper, sliced)Fruits et légumes1 morceau
  • baby potatoes (halved)Fruits et légumes400 g
  • onion (sliced)Fruits et légumes1 morceau
  • green beans (trimmed)Fruits et légumes200 g
  • chicken brothÉpicerie120 ml
  • flour (1 tablespoon)Épicerie8 g

par portion

Nutrition

410kcal

Glucides
16 g
Protéines
33 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Four
  • Saladier

pas à pas

Préparation

  1. Season the chicken thighs

    • Pat the chicken thighs dry and drizzle with olive oil.
    • Season heavily with the garlic and herb blend, lemon pepper and paprika, rubbing underneath the skin.
    • Set the seasoned chicken aside.
    Étape 1

  2. Prepare the vegetables

    • Slice the red and green bell peppers, halve the baby potatoes, slice the onion and trim the green beans.
    • Place the vegetables in a baking dish and season with the garlic and herb blend.
    • Add the chicken broth and flour, then mix everything around.
    Étape 2

  3. Bake

    • Arrange the seasoned chicken thighs on top of the vegetables, covering them as much as possible.
    • Bake at 220 °C (425 °F) until the chicken is cooked through and the skin is crispy.
    Étape 3

  4. Serve

    • Serve the chicken and vegetables with the pan gravy, alongside mac and cheese or over rice.
    Étape 4
Obtenir Mezze