Roast chicken thighs with root vegetables
Chicken thighs and root vegetables roasted in one tin with thyme and whole garlic cloves, served with a garlic sauce.
- 50 minTime
- 20 minHands-on
- 4Portions
- ≈ 44 krper portion
- 680kcal per portion
Ingredients for 4 portions
- 600 gPotato
- 4Carrots
- 2Parsnips
- 2Red onions, in wedges
- 5 clovesGarlic
- 3 tbspOlive oil
- 2 tspThyme, dried
- to tasteSalt
- to tasteBlack pepper
- 800 gChicken thigh fillet
- 1 tspPaprika
On the side
- 2 dlSour cream
Method
- Heat the oven to 225 °C. Peel or scrub the potatoes, carrots and parsnips and cut them into large chunks. Cut the onions into wedges.
- Toss the vegetables with the olive oil, thyme and four whole garlic cloves in a large roasting tin. Season with salt and pepper.
- Roast the vegetables in the middle of the oven for 15 minutes.
- Season the chicken thighs with salt, pepper and paprika.
- Lay the chicken on top of the vegetables and put the tin back in the oven.
- Roast for 20–25 minutes, until the chicken is cooked through and the vegetables are soft and golden.
- Grate the last garlic clove and stir it into the sour cream with a pinch of salt.
- Serve the chicken and vegetables with the garlic sauce.
The cost is estimated from Swedish grocery prices.
