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Roasted Chicken Thighs With Boiled Potatoes

By chef Guláš

Roasted chicken thighs with boiled potatoes - a simple, delicious, and satisfying dish perfect for lunch or dinner for the whole family.

1 h
Easy

15 min prep · 45 min cook

Roasted Chicken Thighs With Boiled Potatoes
520 kcal · per serving
Protein 28g Carbs 20g Fat 36g
Ingredients

What you will need

5 items · serves 1
  • Whole Chicken Legs 1 pcs
  • Potatoes 200 g
  • BBQ spices 0.5 tsp
  • Vegetable oil 0.5 tbsp
  • Water 100 ml

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Method

Steps to cook

6 steps · 45 min cook

  1. Preparation of Ingredients. Prepare all ingredients and preheat the oven to 200°C (top and bottom heat). Prepare a baking sheet or baking dish.

  2. Preparation of Chicken. Pat the chicken thighs dry with paper towels. Place them in the baking pan, sprinkle with grill seasoning on all sides, and brush with oil.

  3. Roasting the Chicken. Place the chicken thighs skin side up. Add a little water and roast in the preheated oven at 200°C (top and bottom heat) for approximately 35-45 minutes until the skin is golden and the meat is cooked through. It is done when the skin is golden and clear juices run out when pierced.

  4. Preparation of Potatoes. Wash the potatoes, peel if desired, and cut into larger cubes or crescent shapes.

  5. Cooking the Potatoes. Boil the potatoes in salted water on medium to high heat for approximately 15-20 minutes until tender and easily split when pierced with a fork.

  6. Finishing and Serving. Remove the roasted chicken thighs from the oven. Let them rest for 5 minutes to retain moisture. Serve hot with the boiled potatoes.

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