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Chicken Thighs Recipe
Autumn is a great time to experiment. The dish is simple-peel and slice the vegetables, then put them in the oven, where the chicken thighs will be saturated with the juices and flavors from vegetables and spices. Ah, what a fragrance it was! This is very tasty, very! I'm not a big fan of beetroot, but here it rules by right!
Instructions
  1. Peel the beets and cut them large - I cut each one into 6 parts.
    Peel the beets and cut them large - I cut each one into 6 parts.
  2. Cut the onion into large feathers. Remove the seed pod from the Apple and cut it into large pieces. Put all the vegetables in a bowl. Pour in the olein vegetable oil. Mix well to redeem the vegetables in the oil.
    Cut the onion into large feathers.
Remove the seed pod from the Apple and cut it into large pieces. Put all the vegetables in a bowl.
Pour in the olein vegetable oil.
Mix well to redeem the vegetables in the oil.
  3. Put the vegetables in a single layer in a baking dish. Mix the cider and balsamic vinegar and pour over the vegetables. Sprinkle with spices and salt.
    Put the vegetables in a single layer in a baking dish.
Mix the cider and balsamic vinegar and pour over the vegetables.
Sprinkle with spices and salt.
  4. Dry the chicken thighs. Put on the vegetables skin-side down. The oven is preheated to 170 degrees. We set the form for 1 hour. After an hour, turn the thighs skin up and another hour. I have a ceramic form, so I cooked for more than 15 minutes. Focus on your oven!!!
    Dry the chicken thighs.
Put on the vegetables skin-side down.
The oven is preheated to 170 degrees.
We set the form for 1 hour.
After an hour, turn the thighs skin up and another hour.
I have a ceramic form, so I cooked for more than 15 minutes.
Focus on your oven!!!
  5. Carefully remove the mold from the oven and serve.
    Carefully remove the mold from the oven and serve.

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