Baked Chicken Thighs with Young Potatoes, Peas, and Carrots

Name: Baked Chicken Thighs with Young Potatoes, Peas, and Carrots
Prep time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Slovak
Ingredients: 800 g Chicken thighs; 200 g Peas; 150 g Carrot; 1 Cornstarch; 1 Black pepper; 1 Rosemary

60 min

Easy

4 portions

(5.0 / 5 from 1 votes)

Baked Chicken Thighs with Young Potatoes, Peas, and Carrots

Baked chicken thighs are one of the most popular dishes that can be prepared for a family celebration or a weekend lunch. The combination of juicy chicken meat with sweet young potatoes, fresh peas, and crunchy carrots creates a perfect harmony of flavors that will delight every family member. This recipe is simple and quick, so you can prepare it even after a demanding day.

Preparation 60 min

Difficulty Easy

Portions 4

Views 347x

Author

Peter Lauf

180 recipes

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Ingredients

800 g Chicken thighs
with skin
200 g Peas
fresh or frozen
150 g Carrot
sliced
1 tbsp Cornstarch
to taste
1 tsp Black pepper
to taste
1 tbsp Rosemary
fresh or dried

Instructions

Preheat the oven to 200 °C. Wash the chicken thighs well and dry them with a paper towel. Then marinate them with olive oil, salt, black pepper, and rosemary.

Spread the young potatoes, carrots, and marinated chicken thighs on a baking sheet. Bake in the preheated oven for about 45-50 minutes, or until the chicken thighs are golden brown and the potatoes are soft. In the last 10 minutes, add the peas and stir well.