Roasted Crispy Chicken Thighs with Potatoes & Carrots
- 2 Chicken thigh with skin and bone
- 9 Small potatoes cut into cubes
- 3 Carrots cubes
- 2 tablespoons Vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chicken spices
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1 cube chicken broth
- Salt - black pepper (to taste)
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
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
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.
Remove the paper for the last 10 or 15 minutes, until the chicken is browned and golden
Finally, they are served hot or warm with white rice or alone as a complete meal