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Main mealBalancedPoultry€

Crispy Chicken Thighs with New Potatoes, Carrots and Rosemary

Name: Crispy Chicken Thighs with New Potatoes, Carrots and Rosemary
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2
Ingredients: 500 g Potatoes, russet, without skin, raw; 2 medium Carrots, mature, raw; 1 medium Onions, red, raw; 4 clove Garlic, raw; 2 tbsp Oil, olive, extra virgin; 2 sprig Rosemary, fresh; 1 tsp Spices, pepper, red or cayenne; 0.5 piece Lemon juice, raw; 1 pinch Salt, table, iodized; 2 piece Chicken, thigh, boneless, skinless, raw

Chicken thighs with potatoes are a beloved family dish, and this version impresses with juicy meat, crispy skin and aromatic roasted potatoes with rosemary.

Prep time15 min

Cook time50 min

Total time65 min

Servings2

Recipe

Potatoes, russet, without skin, raw500 gCarrots, mature, raw2 mediumOnions, red, raw1 mediumGarlic, raw4 cloveOil, olive, extra virgin2 tbspRosemary, fresh2 sprigSpices, pepper, red or cayenne1 tspLemon juice, raw0.5 pieceSalt, table, iodized1 pinchChicken, thigh, boneless, skinless, raw2 piece

Large baking dishLarge bowlPaper towelsKnife

Per servingTotal

Calories:692.7 kcal1385.3 kcal

Protein:44.7 g89.4 g

Carbohydrates:60 g120 g

Fiber:41.2 g82.4 g

Water:458.9 ml917.7 ml

Fat:31.6 g63.1 g

Micronutrients

Sugar:8 g15.9 g

Saturated fat:5.8 g11.5 g

Cholesterol:183.3 mg366.6 mg

Sodium:253.1 mg506.2 mg

Potassium:2061.9 mg4123.8 mg

Calcium:78.4 mg156.8 mg

Iron:2.9 mg5.7 mg

Magnesium:128.1 mg256.1 mg

Zinc:4.1 mg8.1 mg

Phosphorus:556.2 mg1112.4 mg

Vitamin C:43.6 mg87.2 mg

Vitamin A:554.5 µg1109 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Preheat the oven to 200 °C. Wash the potatoes thoroughly and halve them if the tubers are larger. Cut the carrots into thicker slices and the onion into larger wedges.
2In a large bowl, mix the prepared potatoes, carrots and onion with one tablespoon of olive oil, salt, pepper and half of the stripped rosemary. Tip everything into a baking dish and spread it out evenly.
3Pat the chicken thighs thoroughly dry with paper towels (this is key for crispy skin). Coat them with the remaining oil, lemon juice, sweet paprika, salt and pepper.
4Place the meat on top of the vegetables in the baking dish, skin side up. Tuck the unpeeled garlic cloves (lightly crushed with a knife beforehand) and the remaining rosemary among the ingredients.
5Bake in the preheated oven for 45–50 minutes. Halfway through, carefully stir the vegetables in the dish so they cook evenly in the juices released by the meat.
6For the last 5 minutes, you can switch on the grill or fan function so the skin becomes extra crispy and golden-brown.
7Before serving, let the dish rest in the baking dish for 5 minutes so the juices in the chicken settle, ensuring maximum juiciness.

Nutritional benefits

This meal contributes to muscle tissue repair thanks to its high protein content and provides a steady source of energy through complex carbohydrates from the potatoes.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.