Roasted Crispy Chicken Thighs with Potatoes & Carrots


There are many dishes in which chicken enters as an essential ingredient, such as the roasted crispy chicken thighs and potatoes and many other delicious dishes.

The dish of roasted chicken with potatoes is one of the most delicious dishes for many people, as it is often prepared in the Arab countries, and it is easy and quick to prepare and its components are simple and available, as it can be prepared as a dish for chicken, potatoes, and spices only, in addition to the possibility of adding other different types of vegetables such as tomatoes. Zucchini, and broccoli, often served as a main dish

Chicken thighs are distinguished by their delicious and wonderful taste, and their beautiful appearance that adorns the table, in addition to the high nutritional value; Because it contains a high percentage of fats, proteins, minerals and many other nutrients necessary for the health of the body.

Roz W Djej- Rice with chicken & vegetables

Roasted Crispy Chicken Thighs with Potatoes & Carrots

Difficulty: Intermediate Cook Time 50 min Total Time 50 mins Servings: 2


Main Ingredient

Saucing Ingredient


  1. I stir all the seasoning spices together and used a stock cube and grind it with a fork with the rest of the spices, then put three quarters of the spice mixture on the chicken, cover them and leave them in the refrigerator for at least an hour, or preferably overnight, cover the remaining spices and leave them aside

  2. I used small potatoes and did not peel them or use any kind of potatoes and cut them in half or cubes according to their size and cut the carrots as well into small pieces, then stir them with the rest of the spices with a spoon of oil, cover and leave them aside with the marinade for half an hour

  3. Then in a suitable size oven tray, we distribute the chicken and the seasoned vegetables on top of it, sprinkle another spoon of oil on the chicken and cover the tray with aluminum foil and then into a hot oven at 180° for about 45 minutes.

  4. Remove the paper for the last 10 or 15 minutes, until the chicken is browned and golden

  5. Finally, they are served hot or warm with white rice or alone as a complete meal

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