Ingredients
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Method
-
Making the marinade
Mix the garlic with the salt, pepper, paprika, half the oil and half the lemon juice.
5 min -
Marinating the chicken
Rub the chicken thighs with the marinade, add half the rosemary, and leave to rest in the fridge or at room temperature.
15 min -
Preparing the potatoes
Season the potato pieces with salt and pepper, toss them with the remaining oil, and spread them in the roasting tin along with the onion rings.
5 min -
Placing the chicken
Arrange the chicken thighs skin-side up on top of the potatoes, pour in the water, and put the tin in the oven at 200 degrees.
5 min -
Roasting
Roast for 50 to 60 minutes, basting occasionally with the juices in the tin, until the chicken skin is crisp and the potatoes are tender.
55 min -
Serving
Take the tin out, let it rest briefly, then serve garnished with fresh rosemary.
5 min
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 3 045 kcal | 761 kcal |
| Fat | 161 g | 40 g |
| of which saturates | 44 g | 11 g |
| Carbohydrates | 209 g | 52 g |
| Protein | 188 g | 47 g |
| Fibre | 28 g | 7,0 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil, water. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
For sensitive digestion: onion, garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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