Does the chicken have a perfect crust? It’s time to serve it. On the plate put one chicken thigh and next to it a combination of roasted potatoes and onions. Lightly drizzle with the pan juices and white wine, and you can taste it.
Chicken thighs with a side dish from one baking dish — recipe with perfect flavor
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Preparation procedure
- Start with the chicken thighs. Rinse them, then dry and season them. Pour the oil into a bowl, where you add the salt and the dried seasoning.
- Make a marinade, which you then brush onto the chicken thighs. Place them in the refrigerator and let them rest there for at least 15 minutes. If you leave them to marinate overnight, that's even better.
- While the marinated chicken thighs are resting, you can start preparing the vegetables. First take the onion, peel it and then cut it into so-called crescent slices.
- Then you can spread it on the bottom of the roasting pan. Now it's the potatoes' turn. These should also be peeled, then washed and cut. The larger ones can be cut into quarters, the smaller ones into halves. Then pour them into the pan with the onions.
- Now it's time to take out the chicken, which you place on the onions. Pour roughly half of the white wine into the roasting pan, cover with foil and you can put it into the oven.
- The oven should preferably be preheated to 250 degrees Celsius. At this temperature, bake in the covered pan for about one hour.
- After 60 minutes carefully remove the foil. Pour the remaining white wine into the roasting pan and return it to the oven.
- Let the meat and potatoes finish cooking so a crust forms. The optimal time is between 15–30 minutes. We recommend watching your dish here and removing it at the right moment.
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