Chicken Thighs with Potatoes Recipe
These delicious chicken thighs with new potatoes, with fragrant garlic, soaked in a wonderful dressing from Maggi will be popular both on the holiday table and in the everyday menu. I strongly advise you to cook them and you will understand how delicious it is.
Servings 4
Cook Time 90 minutes
Ingredients
- 4 pieces Chicken thighs
- 10 pieces Potato
- 1 piece Carrot
- 1 piece Onion
- 4 cloves Garlic
- 3 tablespoons Vegetable oil
- 2 tablespoons Seasoning
- Salt to taste
- Rosemary
- Black pepper to taste
Instructions
- First of all, wash the thighs, season them with salt and pepper, and set aside to marinate while you prepare the other ingredients.
- Thoroughly wash the new potatoes ( they will be baked in the skin), wash the carrots, peel the onion and garlic. Chop the onion and carrot.
- In a heat-resistant form, put the thighs and distribute the carrots, onions, and garlic between them. Young medium-sized potatoes cut in half and also send to the form.
- Mix the pickle dressing with 1 Cup of hot water, add the vegetable oil, stir and pour into the form to the chicken thighs. On top of all sprinkle with dried rosemary.
- Cover the form with foil and put it in a preheated oven. Bake at 180* - 190* approximately 80-90 minutes, focusing on the features of your oven. Bake under the foil for 30 minutes, then remove it. Check the readiness on the potatoes, pierce it with a fork/knife, as soon as it becomes soft, the dish is ready.