Oven Roasted Chicken with Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken thigh
- 10 small, new potatoes
- 8 Pearl onion
- 2 potatoes
- 3 carrots
- 4 Mini pumpkins
- 5 thyme
- 250 milliliters (approximately 8.5 ounces) dry white wine
- 40 milliliters (approximately 1.5 ounces) olive oil
- salt
- peppers (from the mill)
- 10 Cherry tomatoes
- 100 grams (approximately 3.5 ounces) black Olives
- Basil (for garnish)
- thyme (for garnish)
Preparation steps
1.
Preheat the oven to 200°C (400°F) upper and lower heat.
2.
Rinse chicken pieces, pat dry and divide at joint. Rinse potatoes. Peel onions. Peel sweet potatoes and cut into thick slices. Peel and dice carrots. Rinse, clean and roughly chop the pumpkins.
3.
Place all vegetables (except the tomatoes and olives) with the chicken legs in a roasting dish and add the thyme sprigs. Pour on wine and sprinkle everything with oil. Season with salt and pepper and cook for about 45 minutes in the oven. From time to pour over more wine and oil. Add tomatoes and olives approximately 10 minutes before end of cooking.
4.
Remove from oven and taste. Serve garnished with fresh herbs and juice from the sauce.
