Ingredients for approx. 4 servings:
2 onions
3 cloves of garlic
350 g carrots
250 g parsnips
250 g beetroot
350 g potatoes
4 stalks rosemary
4 stalks thyme
8 tbsp olive oil
Salt
Pepper (from the mill)
4 chicken thighs (approx. 250 g each)
1 tbsp paprika powder (sweet)
1 tsp paprika powder (hot)
60 g black olives
Preparation:
1. Peel onions and garlic. Halve the garlic and cut the onions into slices. Peel the carrots, parsnips, beetroot and potatoes and cut into 4 cm long pieces. Wash the rosemary and thyme, shake dry, chop finely, add to the vegetables with 4 tbsp olive oil, mix well and season with salt and pepper.
2. Rinse the chicken thighs in cold water, dab dry. Mix the remaining olive oil (4 tbsp) with pepper, paprika powder. Brush the chicken thighs with it, place on a on a baking tray and cook in a 200°C oven for approx. 40 minutes. Add the prepared vegetables and olives after approx. 15 minutes and cook. Turn on the grill function for the last 3 minutes.
Tip: Serve with a herb and sour cream dip.
Preparation time approx. 75 minutes
Nutritional values per portion approx.:
Calories: 792
Joule: 3312
Protein: 50.4 g
Fat: 53,9 g
Carbohydrates: 32.0 g
(FoodCentrale by ddp images)
