Creado con IA
Roasted Lemon Herb Chicken Thighs with Potatoes and Carrots
55 min 577 kcal por ración Fácil
Ingredientes
4 Raciones
- boneless skinless chicken thighs1000 g
- baby potatoes800 g
- carrots500 g
- olive oil30 ml
- lemon juice30 g
- garlic12 g
- fresh rosemary and thyme10 g
- salt6 g
- black pepper2 g
Preparación
- 1
Preheat the oven to 220°C / 425°F. Line a large baking tray or roasting pan with parchment paper, or lightly grease it.
- 2
Wash the baby potatoes and cut any large ones in half. Peel or scrub the carrots, then cut them into thick diagonal pieces.
- 3
Mince the garlic and finely chop the fresh rosemary and thyme.
- 4
In a large bowl, combine the olive oil, lemon juice, minced garlic, chopped herbs, salt, and black pepper.
- 5
Add the chicken thighs, potatoes, and carrots to the bowl. Toss well until everything is evenly coated with the lemon herb mixture.
- 6
Arrange the potatoes and carrots in a single layer on the prepared baking tray. Place the chicken thighs among the vegetables, making sure the pieces are not overcrowded.
- 7
Roast for 30 to 35 minutes, turning the vegetables once halfway through, until the chicken is cooked through and the potatoes and carrots are tender and lightly browned.
- 8
Check that the chicken reaches an internal temperature of 74°C / 165°F.
