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Oven-Baked Bone-In Chicken Thighs with Veggies
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Oven-Baked Bone-In Chicken Thighs with Veggies

1 godz.Porcje: 4Nutri-Score B€€
od @britscookin21 importówugotowano 0 razy
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Składniki

4 osoby
  • bone-in chicken thighs (skin on, patted dry)Mięso6 kawałki
  • olive oil (for drizzling)Spiżarnia30 ml
  • garlic and herb seasoning blend (divided between chicken and vegetables)Przyprawy12 g
  • lemon pepperPrzyprawy6 g
  • paprikaPrzyprawy5 g
  • red bell pepper (half a pepper, sliced)Warzywa i owoce1 kawałek
  • green bell pepper (half a pepper, sliced)Warzywa i owoce1 kawałek
  • baby potatoes (halved)Warzywa i owoce400 g
  • onion (sliced)Warzywa i owoce1 kawałek
  • green beans (trimmed)Warzywa i owoce200 g
  • chicken brothSpiżarnia120 ml
  • flour (1 tablespoon)Spiżarnia8 g

na porcję

Wartości odżywcze

410kcal

Węglowodany
16 g
Białko
33 g
Tłuszcz
24 g
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Przybory

  • Naczynie żaroodporne
  • Piekarnik
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Serve

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