Chicken Thighs In The Oven With Vegetables – In this recipe, I show you how to make chicken thighs delicious and crispy in the oven. Paired with potatoes, peppers, and sour cream, this makes for a quick and damn tasty lunch or dinner.
ABOUT MY CHICKEN THIGHS FROM THE OVEN
In this oven recipe, I will show you how chicken thighs get crispy in the oven.
I put the chicken thighs on a tray with the vegetables and refine the dish with sour cream after baking in the convection oven. A super simple and delicious recipe.
CHICKEN THIGHS IN THE OVEN – HERE WE GO:
First you peel the potatoes and cut them into eighths. You can also cut the potatoes into wedges or any other shape. It is only important that the pieces are about the same size so that the cooking time is identical.
Next, wash and core a red bell pepper. I quarter the peppers and then cut them into four pieces again so that they are about the same size as the potato pieces.
Place both on a baking sheet or in a large baking pan* .
The garlic clove is peeled and halved. If you want a more intense garlic flavor, use a whole clove.
The red onion is peeled, halved and cut into thick strips so that it does not burn too quickly in the oven. Place the onions on the baking tray or in the large baking pan* .
For the oven-roasted vegetables, we make a flavorful marinade of oil, salt, paprika sweet, paprika rose-hot, oregano, pepper and the pressed garlic. Mix briefly, pour over the vegetables and spread well.
Wash the chicken thighs well and pat dry with paper towels. Then rub with oil and spices. I made it really easy here and used chicken seasoning. It just tastes the best, doesn’t it?
Make some space on the baking sheet for the chicken thighs, place them with the vegetables and make sure that the vegetables do not overlap too much. Otherwise, it won’t be as crispy on top. Either way, it cooks from below in the chicken juice, which I find very tasty. If you prefer the vegetables crispy, you can also use two separate and smaller trays.
Bake at 200 degrees for 35-45 minutes until crispy. The baking time depends on the size of your chicken thighs. I’d rather get them out too early and check if they’re done – i.e. no longer pink – than that they’re too dry.
Finally, as the icing on the cake, I spread sour cream over the vegetables. It tastes so good.
Chicken Thighs In The Oven With Vegetables
PREPARATION 10 mins
PREPARATION 35 mins
IN TOTAL 45 mins
PORTIONS 2 servings
Baking tray, large *
- 2 chicken thighs
- 2 tsp oil * neutral, eg rapeseed oil
- 2 tsp chicken seasoning
- 1 red pepper
- 1 onion red
- 3 tablespoons oil *
- 1/2 – 1 clove garlic
- ½ tsp salt, 1 tsp sweet paprika, ½ tsp hot paprika, 1 tsp oregano, pinch of pepper
- 1 packet Sour Cream 250 g
- Peel the potatoes, cut into eighths or other shapes. The pieces should just be the same size. Wash, deseed and quarter the peppers. Cut each piece into four pieces so the peppers are about the same size as the potato pieces. Peel the onion, cut in half and cut into thick strips so that they don’t burn too quickly in the oven. Place the three ingredients on a large baking sheet or in a large baking dish.
- Peel and halve the garlic. I only use half a clove. Make a marinade for the vegetables with the oil, the spices and the crushed garlic. Mix well and pour over the vegetables.
- Wash the chicken thighs well, pat dry with a kitchen towel and rub with the oil and the chicken seasoning (each with 1 teaspoon oil and 1 teaspoon seasoning). Make some space on the tray and add the chicken thighs.
- The vegetables should not overlap so that they get crispy from above. Bake at 200 degrees for 35-45 minutes.
- The baking time depends on the size of the chicken thighs. The chicken is done when it’s no longer pink on the inside. If you like it extra crispy, switch on the grill function towards the end of the baking time.
- After baking, I add sour cream to the vegetables.