Chicken Thighs With Roasted Vegetables Recipe

Name: Chicken Thighs With Roasted Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: 1 large fennel bulb, sliced thickly; 2 red peppers, cut into large chunks; 300g waxy new potatoes, sliced thickly; 2 large leeks, halved lengthways and cut into chunks; 4-6 large chicken thighs, bone and skin left on; 3tbsp oil

written by Michelle Nortje June 18, 2019

Chicken Thighs With Roasted Vegetables

Serves: 4 Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 large fennel bulb, sliced thickly
2 red peppers, cut into large chunks
300g waxy new potatoes, sliced thickly
2 large leeks, halved lengthways and cut into chunks
4-6 large chicken thighs, bone and skin left on
3tbsp oil

Instructions

Heat the oven to 180 C, gas 4.
Toss the veg and the chicken in the oil and season well.
Place the veg in the bottom of a roasting tin with the chicken on top. Roast for 45 minutes, until the chicken skins are golden and crispy and the veg is soft and beginning to caramelise. Divide between 4 plates and serve immediately.

chicken vegetables winter

Michelle Nortje

Passionate digital editor, social media manager and journalist. She gets excited about new trends in the digital industry and as a career-obsessed young woman, she is always ready to learn something new. To take a break from digital, she loves reading hard copy books and magazines. If she’s not working, you’ll find her in a yoga class or running a half marathon. And afterwards with a glass of champagne, of course.