Roast Chicken for Holiday Dinner
- 2 thighs Chicken thighs
- 1 just less than 2 teaspoons Salt
- 1 Coarsely ground black pepper
- 1 dash Olive oil
- 1 Onion
- 1 small Carrot
- 2 Potatoes
- 4 medium sized sweet tomato
- 3 Mushrooms
- Pierce the chicken thighs several times with a fork and rub salt into both sides (a little more on the side without skin).
- Sprinkle with a generous amount of coarsely ground pepper.
- Rub olive oil onto the skin-side.
- Rub olive oil onto a baking tray and cover with baking parchment.
- If you don't have a baking tray, create two deep boxes using aluminium foil (one for each chicken thigh).
- Roughly chop the carrot into large chunks.
- Slice the onion into 1cm slices.
- Cut small potatoes in half, and larger potatoes into quarters.
- Lay the onions onto the baking tray and place the chicken thighs on top.
- Roll them slightly so that only the skin side shows.
- Place the carrots, potatoes and tomatoes around the meat.
- Cook in a preheated oven at 200C for 50-60 minutes, until the skin is crispy.
- Transfer the cooked chicken and potatoes to a serving dish.
- Set aside the tomatoes in a separate dish.
- Tip the rest of the vegetables from the baking tray into a frying pan, along with the juices from the meat.
- Slice the mushrooms into thick slices and lightly fry.
- Transfer the fried vegetables along with the tomatoes to the serving dish and it's done.
- It's also good to garnish with parsley
chicken, just, ground black pepper, olive oil, onion, carrot, potatoes, tomato, mushrooms
Taken from cookpad.com/us/recipes/151789-roast-chicken-for-holiday-dinner (may not work)