26
Dec
2 large carrots sliced. I have used bone-in Chicken legs for maximum flavour.
800 g 1 12 lbs chicken breasts or thighs I like to use thighs as they just taste better.
Baked chicken thigh and vegetable recipes. Maple syrup brings out the sweet notes in this classic oven-baked chicken thigh recipe with sweet potato wedges and Brussels Sprouts dish. Its a super simple one-tray-bake recipe that will please the whole family and is diabetic-friendly. After more easy chicken thigh recipes why not give this one-pot Mediterranean chicken a go.
Ingredients you need for Oven Baked Chicken legs. I have used bone-in Chicken legs for maximum flavour. You can also use Bone-in Chicken thighs or Chicken leg quaters.
Bone-in Chicken thigh takes a little longer to cook than boneless so the vegetables also get enough time to get cooked. I have used potato and Carrot here. You can also use Zucchini pepper etc.
Arrange the chicken thighs in a single layer on the baking sheet. Brush with olive oil and sprinkle with Italian seasoning paprika garlic powder salt and pepper to season on both sides. Chicken Thighs With Olives And Tomato Sauce Recipe Myrecipes Roasted Chicken Thighs With Preserved Lemon And Olives Skillet Braised Greek Chicken Thighs Grilled Mediterranean Chicken Thighs With Olives And Chicken With Olives Capers From My Cookbook Sweet Paul Eat Make Pan Fried Chicken Thighs With Olives And Tomatoes One Pan Lemon Sage Baked Chicken Olives Chicken Thighs.
Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil about 3 minutes. Turn and sprinkle smoked paprika evenly.
Oven Baked Chicken and Vegetable Casserole. 800 g 1 12 lbs chicken breasts or thighs I like to use thighs as they just taste better. 2 onions finely diced.
1 large leek thinly sliced. 3 medium potatoes peeled and quartered. 2 large carrots sliced.
2 cups mixed vegetables I used butternut celery red pepper sweet potato. 2 Cups chicken or. Place the chicken skin-side up on top of the vegetables.
Roast on the top rack of your oven for 40-50 minutes until the chicken reaches an internal temperature of 165 degrees and the skin is crisp. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley.