Description
A cozy dish of crispy chicken thighs paired with a medley of oven-roasted vegetables for a complete meal.
Ingredients
- 3 tablespoons of neutral oil (canola oil)
- 1 clove of minced garlic
- Juice from 1/2 lemon
- 1 tablespoon of honey
- 1 teaspoon of mustard
- 1 to 2 tablespoons of soy sauce
- 1 tablespoon of sweet paprika
- 1 tablespoon of hot paprika
- Sprinkle of sea salt or Himalayan salt
- 1 teaspoon of pepper
- 4 chicken thighs
- 1 kg of waxy potatoes, cut into wedges
- 250 g of carrots, sliced
- 1 zucchini, chopped
- 1 large onion, roughly chopped
- 3 sprigs of rosemary
- 4 to 5 sage leaves
- 1/2 lemon, sliced
- 4 tablespoons of neutral oil
- Sea salt and freshly cracked pepper
- 1 teaspoon of paprika
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Instructions
- 1. Prepare the marinade by combining oil, garlic, lemon juice, honey, mustard, soy sauce, sweet paprika, hot paprika, salt, and pepper in a bowl.
- 2. Marinate the chicken thighs for at least 30 minutes, or overnight for better flavor.
- 3. Prepare the vegetables by combining potatoes, carrots, zucchini, onion, and herbs in a bowl. Drizzle with oil, salt, pepper, and paprika.
- 4. Preheat the oven to 200°C (400°F).
- 5. On a baking sheet, spread marinated chicken thighs and surround with the vegetable medley and lemon slices.
- 6. Roast in the oven for about 40-45 minutes, or until the chicken is golden and crispy and vegetables are tender.
- 7. Allow to rest for a few minutes before serving.