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Roasted Chicken Thighs With Potatoes And Salad

By chef Guláš

Roasted chicken thighs with potatoes and salad 🍗🥔 A hearty and simple dish perfect for family lunch or dinner.

1 h 5 min
Easy

20 min prep · 45 min cook

Roasted Chicken Thighs With Potatoes And Salad
640 kcal · per serving
Protein 40g Carbs 33g Fat 38g
Ingredients

What you will need

7 items · serves 1
  • Whole Chicken Legs 1 pcs
  • Potatoes 250 g
  • Vegetable oil 0.5 tbsp
  • BBQ spices 0.5 tsp
  • Salad Mix 150 g
  • Yogurt 1 tbsp
  • Water 100 ml

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

7 steps · 45 min cook
  1. Preparation Of Ingredients. Prepare all ingredients and preheat the oven to 200 °C (upper/lower heating). Prepare a baking sheet or baking dish ✨

  2. Preparation Of Chicken Thighs. Pat the chicken thighs dry with paper towels. Place them in the baking pan, season them on all sides with grilling spice and brush with oil.

  3. Roasting Chicken Thighs. Place the chicken thighs skin-side up. Add a splash of water and roast in the preheated oven at 200 °C for approximately 35–45 minutes, until the skin is golden brown and the meat is cooked through.

  4. Preparation Of Potatoes. Peel the potatoes (or simply wash them thoroughly) and cut them into wedges approximately 1 cm thick.

  5. Cooking Potatoes. Add the potatoes to boiling salted water on medium to high heat for approximately 15–20 minutes, until they are tender and easily pierced with a fork.

  6. Preparation Of Salad. Place the salad mix in a bowl and toss it with yogurt. Season to taste with salt and pepper.

  7. Serving. Serve the roasted thighs with potatoes and salad. Pour the pan juices over the meat or potatoes and serve hot.

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