skish
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Baked chicken thighs with potatoes, red onions and thyme

All in one tray: chicken, potatoes and caramelised red onions with thyme.

  • 50 min
  • 1 serving
  • Italian cuisine
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Baked chicken thighs with potatoes, red onions and thyme

Per serving

Calories
490 kcal
Protein
37.5 g
Carbohydrates
47 g
Fat
17 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Skinless chicken thighs160 g
  • Potatoes200 g
  • Red onion100 g
  • Thymeto taste
  • Balsamic vinegar1 teaspoon
  • Lettuce60 g
  • Extra virgin olive oil10 g
  • Saltto taste
  • Black pepperto taste

Contains: sulphites,

Method

  1. Preheat a conventional oven to 200 °C. Peel the potatoes and cut them into wedges; peel the red onion and quarter it, keeping the root attached so the wedges hold together.
  2. Arrange the chicken thighs, potatoes and onion in a single layer in a roasting tin; dress with the oil, thyme, salt and black pepper and toss with your hands so everything is well coated.
  3. Roast for 35 minutes, turning the chicken and vegetables halfway.
  4. Drizzle the onions with the balsamic vinegar and roast for another 5 minutes, until the chicken is golden and its juices run clear when pierced near the bone, and the onions are soft and caramelised.
  5. Meanwhile wash and dry the lettuce and serve it with the chicken and vegetables.

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